Description
A refreshing corn salsa salad with avocados, tomatoes, and a zesty dressing.
Ingredients
Scale
- 4 ears corn (husks & silk removed)
- 3 large avocados
- 1 cup little tomatoes (grape, cherry, etc.) (cut into halves)
- 1 bunch cilantro (chopped)
- 1/3 cup chopped red onion
- 1 jalapeno pepper (chopped)
- to taste Salt & pepper
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon honey
Instructions
- Bring a large pot of water to a boil, and using tongs, insert the cobs of corn and cook for 4 minutes.
- Once they’re done, drain them and fill the pot with cold water to stop the corn from cooking and to cool it.
- Meanwhile, add the dressing ingredients (olive oil, lime juice, honey) to a large salad bowl and whisk until combined.
- While the corn cools, prep the remaining salad ingredients and add them to the bowl.
- Once the corn is cool, cut the corn off the cobs and add it to the salad bowl.
- Toss until combined and taste and adjust as needed (e.g., add a splash more lime juice).
- Season generously with salt & pepper.
Notes
- For extra flavor, you can add diced bell peppers or consider using different herbs like parsley or mint.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg