Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 2 limes (about 4 tablespoons)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Husk the corn and remove silks; rinse under cold water.
- In a large pot, bring salted water to a boil. Cook corn cobs for 5-7 minutes until tender yet crisp. Drain and let cool before cutting off kernels.
- While corn cools, chop avocados, cherry tomatoes, and red onion into bite-sized pieces.
- In a large mixing bowl, combine corn, avocados, tomatoes, onion, cilantro, salt, and pepper.
- Drizzle lime juice and olive oil over the mixture; toss gently to coat without mashing the avocados. Taste-test for seasoning adjustments.
- Serve immediately or chill for 15 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg