Avocado Corn Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the avocado, corn, cherry tomatoes, red onion, and cilantro.
• STEP 2.In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the avocado and corn mixture and gently toss to coat.
• STEP 4.Serve the salad immediately or refrigerate for later.
• STEP 5.Garnish with additional cilantro before serving.

Cooking Tips

• For best results, use fresh corn on the cob and cook it until tender before removing the kernels.
• To prevent the avocado from browning, toss it with a little lime juice before adding it to the salad.
• Feel free to add other ingredients like black beans, bell peppers, or jalapenos for extra flavor and texture.

Storage and Serving

• Avocado Corn Salad is best served fresh, but you can refrigerate any leftovers in an airtight container for up to 2 days.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and flavors.
• This salad is a great side dish for grilled meats or as a topping for tacos or quesadillas.