The flavors of Mexico combine to make this salad irresistible. Serve with a bowl of organic corn chips for dipping, or as a side dish for grilled fish or other meat.
EASY SUMMER RECIPES
Easy Summer Recipes for the Garden Harvest
Avocado Corn Salad Recipe
2 large ears sweet corn
1 avocado, chopped
1/2 cup halved cherry or grape tomatoes
1/2 red onion, minced
1/2 jalapeño, seeded and minced
1/4 cup chopped cilantro
Juice of 1 lime
2 to 3 tablespoons extra-virgin olive oil
Sea salt
Black pepper
Husk sweet corn and remove all strings. Wash off and dry thoroughly. In large bowl, hold corn vertically and cut away kernels.
Add avocado, tomatoes, onion, jalapeño and cilantro; mix well. Stir in lime juice and olive oil. Season with salt and pepper. Toss to coat well.
Refrigerate for 30 minutes before serving. Check flavor and adjust seasonings as needed. Yields 4 servings.
