Ingredients
Scale
- 4 ears fresh corn
- 1 pint cherry or grape tomatoes
- 1/2 red onion
- 1/2 cup fresh cilantro
- Juice of 2 limes
- Salt and black pepper
- 1 large avocado
Instructions
- Cook corn by boiling for 1½ – 2 minutes or grilling until tender. Allow to cool before slicing off the kernels.
- Halve the cherry tomatoes and finely chop the red onion and cilantro.
- In a large mixing bowl, combine cooked corn, tomatoes, onion, and cilantro. Squeeze in lime juice and season with salt and black pepper; toss gently.
- Chill the salad in the fridge for at least one hour to let flavors meld.
- Just before serving, dice avocado and mix it into the salad or place on top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cooking required, just mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg