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A bowl of fresh Corn Tomato Avocado Salad with lime dressing and cilantro

Corn Tomato Avocado Salad

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 2 cups sweet corn kernels, fresh or thawed
  • 1 pint cherry tomatoes, halved
  • 2 large avocados , pitted and diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Prepare the corn by blanching fresh ears in boiling water for 3 minutes, cooling in an ice bath, and stripping the kernels.
  2. In a small whisking bowl, emulsify the olive oil, lime juice, minced garlic, salt, and pepper.
  3. In a large chilled mixing bowl, combine the corn kernels, halved cherry tomatoes, and diced red onion.
  4. Add the diced avocado and chopped cilantro to the bowl.
  5. Drizzle the vinaigrette over the vegetables and fold gently with a spatula to incorporate without bruising the avocado.
  6. Adjust seasoning to taste and serve immediately at room temperature or slightly chilled.