Avocado and corn are a natural match. Add in some cilantro, lime juice, and tomatoes, and you've got an easy, summery salad for cookouts, potlucks, and lunches to go.
Ingredients
- 4 ears of corn, shucked
- 2 avocados, peeled and seeded, diced
- 1 lb tomatoes, chopped
- 1 small red onion, minced
- 1 cup Roasted Bell Peppers
- ⅓ cup cilantro, roughly chopped
- Juice of 2 limes, plus the zest of 1
- 2 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp red pepper flakes
- 1 jalapeño, diced
Preparation
- Prepare the corn: bring a large pot of water to a boil. Carefully transfer the cobs to the boiling water and cook for 5 minutes, or until the kernels are tender.
- Remove the corn from the pot and allow to rest until cool enough to handle. Once cooled, remove the kernels from the cobs and transfer to a medium bowl.
- Add the diced avocado, tomatoes, onion, cilantro, and jalapeño to the bowl with the corn.
- In a separate bowl, whisk together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.
- Pour the dressing over the corn mixture and toss until well-coated. Transfer the bowl to the refrigerator and chill for at least 1 hour and up to 4. Serve cold or at room temperature.
