Ingredients
Scale
- 4 ears fresh corn (shucked)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 3 tbsp lime juice (freshly squeezed)
- 1/4 cup cilantro (chopped)
- Salt and pepper to taste
Instructions
- In a large pot of boiling salted water, cook shucked corn for 5-7 minutes until tender.
- Transfer the corn to an ice bath or rinse under cold water to stop cooking.
- Carefully slice kernels off the cooled corn cobs.
- Dice cherry tomatoes and finely chop red onion and cilantro.
- In a small bowl, whisk fresh lime juice with salt and pepper.
- In a large bowl, mix corn kernels, diced tomatoes, onions, avocados (added last), and cilantro. Drizzle dressing over the top and toss gently.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg