Ingredients
Scale
- 2 cups fresh or frozen corn kernels (about 2 ears of corn)
- 1 pint cherry or grape tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Cook the Corn:
- If using fresh corn, bring a pot of water to a boil. Add the corn and cook for 3-5 minutes until tender. Remove from the pot, let cool, and then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool.
- Prepare the Vegetables:
- In a large bowl, combine the cooked corn, cherry tomatoes, diced avocado, red onion, and cilantro.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, ground cumin, salt, and pepper.
- Toss and Serve:
- Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed.
- Serve:
- Enjoy immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Serve as a side dish or as a topping for tacos or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
- Fat: 11g
- Carbohydrates: 20g
- Protein: 4g