• 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


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!

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