Ingredients
Scale
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
- Cook the Corn: Boil or grill the corn for about 1½ to 2 minutes. Once cooked, let it cool before slicing off the kernels.
- Prepare Veggies: While cooling, halve the tomatoes and chop the onion and cilantro.
- Combine Ingredients: In a large bowl, mix corn kernels, tomatoes, onion, and cilantro. Drizzle lime juice over the top and season with salt and pepper. Toss gently to combine.
- Chill: Refrigerate for at least one hour to enhance flavors.
- Add Avocado: Just before serving, gently fold in or place diced avocado on top of the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg