Avocado Corn Salad

Easy Avocado Corn Salad

This refreshing salad is a perfect side dish for summer barbecues or a light lunch.

Ingredients:

• 4 ears fresh corn on the cob (or 2 cans [15 oz] drained corn)
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved or quartered
• 1/2 red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 2 limes, juiced (about 3 tablespoons)
• 2 tablespoons olive oil
• 1 clove garlic, minced (optional)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Cook the corn: If using fresh corn, shuck the cobs and remove the kernels. You can use a knife or a corn cob stripper. If using canned corn, simply drain the liquid.
2. Combine the salad: In a large bowl, combine the corn, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
3. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, garlic (if using), salt, and pepper.
4. Dress the salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
5. Serve: Enjoy the salad immediately or refrigerate for up to 2 hours before serving.

Tips:

• Charred corn: For extra flavor, char the fresh corn kernels on a grill pan or under the broiler for a few minutes before adding them to the salad.
• Spice it up: Add a chopped jalapeño pepper to the salad for a bit of a kick.
• Creamy dressing: If you prefer a creamier dressing, whisk in a tablespoon of sour cream or mayonnaise.
• Avocado selection: Choose ripe but firm avocados that will hold their shape in the salad. If your avocados are too soft, they will become mushy when mixed with the other ingredients.
• Leftovers: Avocado tends to brown quickly, so this salad is best enjoyed fresh. However, any leftover salad can be stored in an airtight container in the refrigerator for up to 24 hours.