corn salad with avocado

credit source : https://kaleforniakravings.com/summer-corn-salad-with-avocado/#recipe

why we’re making this

simple, fresh, seasonal ingredients, and the right amount of savory + comfort.

ingredients

• 4 corn cobs (about 3-4 cups)
• 1 cup cherry tomatoes, halved or quartered
• ⅓ of a small red onion, chopped
• 2 tbsp cilantro, chopped (leaves & stems)
• 3-4 limes, juiced (or enough to coat the salad)
• 1-2 avocados, diced
• salt, to taste
• black pepper, to taste

recipe

• boil the corn
• bring a large pot of water to a boil over high heat and shuck the corn cobs
• once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes
• transfer the corn to a tray and discard the water
• allow the corn to cool completely before cutting off the kernels.
• mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl.
• season with salt and pepper to taste. (taste again and adjust seasonings if needed.)
• at this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
• top each individual bowl with diced avocado and serve.

ingredient + recipe benefits

cherry tomatoes add antioxidants to this dish while amping up your vitamin c, k, and a levels. energy boosting, high in fiber, and loaded with potassium, corn is the superstar of this dish that people often forget about.