Ingredients
- 4 ears of corn, shucked + cooked, or about 2 (15oz) cans of corn.
- 3 avocados, diced.
- 1 lb cherry/grape tomatoes, sliced in halves or quarters.
- 1 small red onion, diced fine.
- 1/3 cup cilantro, roughly chopped.
- 2 limes – juiced
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1/4 cup olive oil (or avocado oil)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flake (optional)
- 1 jalapeno, diced (optional)
Instructions
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Prepare your corn by either grilling it or boiling it, then cutting it off the cob into kernels. If you’re using canned corn, drain and rinse it.
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Place the corn in a bowl, then add in diced avocado, tomatoes, onion, and cilantro (and optional jalapeno).
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In another bowl, whisk together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.
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Drizzle the dressing over top of the corn salad mixture and toss until well combined.
- Let chill in fridge for at least one hour, I prefer at least 4 hours so flavors have time to combine.
- Serve cold or at room temperature.
Category: salad, gluten-free, dairy-free, nut-freeMethod: dipCuisine: AmericanDiet: Gluten Free