CORN, AVOCADO & TOMATO SALAD

CORN, AVOCADO & TOMATO SALAD image

Yield 4

Number Of Ingredients 10

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2 ears of fresh corn (or 2 cups frozen corn)
1 avocado, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
Dressing
3 tablespoons olive oil
Juice of 1 lime
1/2 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Clean corn and place into a pot with enough water to cover. Once the water starts boiling, turn the heat down to medium and cook for 10 minutes. When done cooking, I also like to stick them in the oven and broil them for about 5 minutes, turning them every now and again to develop an even toasted color. Once theyâre cooled, cut the kernels off the cob. Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients and pour over the salad. Gently toss to mix and, if you can wait, chill for an hour to let the flavors blend. Enjoy all the compliments!