Mexican-style Corn and Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 ear(s) corn |
2 cup(s) cherry tomatoes halved |
1/2 cup(s) white onion thinly sliced |
1 avocado large, cut into 1/2-in. cubes |
1 jalapeno pepper seeded and diced |
1/3 cup(s) cilantro chopped |
3 tablespoon(s) lime juice |
1 teaspoon(s) kosher salt |
1/4 teaspoon(s) black pepper |
Directions:
1. In a large pot of boiling water, boil corn until cooked through, about 3 to 5 minutes. When done, remove corn and add to a bowl of ice water.
2. Meanwhile, gently combine remaining ingredients in a large bowl.
3. When cool enough to handle cut corn kernels off cobs and add to salad. Toss gently to combine.
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