Avocado Corn Salad

Ingredients

corn cooked, kernels cut from cob

8 ears

avocados diced

6

cherry tomatoes halved or quartered

2 lb

red onion diced fine

2 small

cilantro roughly chopped

2 cup

jalapeño diced

2

limes juiced

4

lime zest

2 tsp

garlic minced

4 cloves

olive oil

1/2 cup

salt

2 tsp

pepper

1 tsp

red pepper flakes

1 tsp

Method

1. 01Grill or boil corn, then cut kernels from cob. If using canned corn, drain and rinse.
2. 02Combine corn, avocado, tomatoes, onion, cilantro, and jalapeño in a bowl.
3. 03Whisk lime juice, garlic, olive oil, salt, pepper, lime zest, and red pepper flakes.
4. 04Drizzle dressing over salad and toss until combined.
5. 05Chill in fridge at least 1 hour, preferably 4 hours.1 hr
6. 06Serve cold or at room temperature.