Description
This light salad is a salute to freshness. The corn can be grilled for an extra layer of taste. Creamy avocado and crunchy red onion is sweetened by the juicy cherry tomatoes. It makes a great accompaniment to any grilled main dish.
Ingredients
Scale
- 1–1/2 cups corn (about 2 ears of corn)
- 1 cup grape tomatoes, quartered
- 1 firm avocado, diced
- 1/2 cup finely diced red onion
- 2 tablespoons fresh cilantro, minced
- Zest of 1 lime (2 teaspoons)
- 1–1/2 tablespoon fresh lime juice (1 lime)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Boil the corn for 3-5 minutes. Alternately, grill the corn over medium high heat for 5 minutes to blacken the kernels and develop a deeper flavor.
- Remove the kernels from the cob by laying the cob on a firm surface and carefully cutting the kernels off one side. Rotate the cob and repeat until all the kernel are removed.
- Quartered the grape tomatoes and add to the corn.
- Cut the avocado in half. Remove the pit, using a large spoon, scoop out the flesh of the avocado and cut into 1/2” dice.
- Combine the corn and tomatoes with the juices with the avocado, red onion, cilantro, lime zest and lime juice. Season with salt and pepper and gently stir to combine.
- Chill the salad for at least 30 minutes to allow flavors to blend.
- Serve cold or at room temperature.
Notes
It is best served within 8 hours of making. This salad is wonderful to take to potlucks. It can be served cold or at room temperature.