Name: Summer Corn Salad with Avocado
Ingredients: 4 corn cobs (about 3-4 cups); 1 cup cherry tomatoes, halved or quartered; ⅓ of a small red onion, chopped; 2 Tbsp cilantro, chopped (leaves & stems); 3-4 limes, juiced (or enough to coat the salad); 1-2 avocados, diced; Salt, to taste; Black pepper, to taste

Summer Corn Salad with Avocado

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Author: Olivia Bennett

Ingredients

Scale

4 corn cobs (about 3–4 cups)
1 cup cherry tomatoes, halved or quartered
⅓ of a small red onion, chopped
2 Tbsp cilantro, chopped (leaves & stems)
3–4 limes, juiced (or enough to coat the salad)
1–2 avocados, diced
Salt, to taste
Black pepper, to taste

Instructions

Boil the corn. Bring a large pot of water to a boil over high heat and shuck the corn cobs.Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
Toss. Mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl. Season with salt and pepper to taste. (Taste again and adjust seasonings if needed.) At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
Serve. Top each individual bowl with diced avocado and serve.

Find it online: https://www.rapidrecipes.blog/summer-corn-salad-with-avocado/