# 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.