Corn, Tomato and Avocado Salad

Perfect for summer bbqs and potlucks! Corn, Tomato & Avocado Salad

Servings: 4 servings

Author:

Prep Time
20 minutes

Appetizer Salad

American

corn cherry tomatoes avocado tomato corn on the cob lime & avocado salad

Instructions

1 You can cook the corn however you like boil, grill or microwave. My method:
Microwave corn, husk on for 3-3.5 minutes. When cool enough, shuck the corn. To
char the corn, microwave for 2.5-3 minutes, shuck, and then using metal tongs,
hold over open flame, rotating the corn until it is charred to your liking. It
is not necessary to char, I like the added color and hint of smokiness.

OR-grill on the bbq or grill pan on the stove. This will take about 10-12
minutes, place the corn on grill ~ 5 minutes per side, unil it is charred.
2 In a large bowl, combine the cooked and cooled corn, diced avocado, halved
cherry tomatoes, finely chopped red onion, and chopped cilantro.
3 If you add red bell pepper or cucumbers, increase the amount of dressing to
taste
4 In a small bowl, whisk together the lime juice, olive oil, garlic, cumin or
Tajin seasoning, salt, and pepper until well combined.
5 Pour the dressing over the salad and gently toss to coat all the ingredients
with the dressing.
6 Taste and adjust the seasoning if needed. Add more seasoning, lime juice, salt,
or pepper according to your preference.
7 Let the salad sit for about 10-15 minutes before serving to allow the flavors to
meld.
8 Serve the salad chilled or at room temperature.