Ingredients
- 5 ears of corn, husked
- 2 avocados, diced
- 1/2 cup chopped cilantro
- 1 lb cherry tomatoes, halved
- 1 lemon, juiced
- 1 tbsp extra virgin olive oil
- 1/2 finely chopped chili pepper
Instructions:
1. Prepare the Corn:
- Boil the ears of corn in a large pot of salted water for about 5-7 minutes until tender.
- Remove the corn from the pot and let it cool.
- Once cool, cut the kernels off the cob and place them in a large mixing bowl.
2. Prepare the Avocados:
- Cut the avocados in half, remove the pit, and dice the flesh.
- Add the diced avocados to the bowl with the corn.
3. Add the Tomatoes and Cilantro:
- Halve the cherry tomatoes and add them to the bowl.
- Add the chopped cilantro.
4. Dress the Salad:
- In a small bowl, mix the lemon juice, extra virgin olive oil, and finely chopped chili pepper.
- Pour the dressing over the corn, avocado, tomatoes, and cilantro mixture.
5. Toss and Serve:
- Gently toss all the ingredients together to combine.
- Serve immediately, or chill in the refrigerator for up to an hour to let the flavours meld.
Enjoy your fresh and vibrant Corn & Avocado Salad!
