Summer Corn Salad with Avocado

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

4 corn cobs (about 3-4 cups)

1 cup cherry tomatoes, halved or quartered

⅓ of a small red onion, chopped

2 Tbsp cilantro, chopped (leaves & stems)

3-4 limes, juiced (or enough to coat the salad)

1-2 avocados, diced

Salt, to taste

Black pepper, to taste

Directions

Boil the corn. Bring a large pot of water to a boil over high heat and shuck the corn cobs.Once boiling, add the cobs to the pot, cover and boil for 1½ - 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.

Toss. Mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl. Season with salt and pepper to taste. (Taste again and adjust seasonings if needed.) At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.

Serve. Top each individual bowl with diced avocado and serve.