Corn Salsa Salad

Servings: 4

Author:

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Side Dish Appetizer Snack Salad

American Mexican

corn chicken salad Salsa

🧂 Ingredients

1 Start by bringing a large pot with enough water to submerge the corn to boil.
2 Once the water is boiling, add your corn to the pot and boil covered with a lid
for 8 minutes.
3 While the corn is cooking, add your diced red onion, cherry tomatoes, and
jalapeno to a large bowl. Stir everything together until evernly distributed.
4 Now add your diced avocado, juice from 1 lemon, and season with salt, pepper,
and garlic powder. Stir everything together gently to not smash the avocado.
5 Once the corn has cooked for 8 minutes remove it from the boiling water. Allow
the corn to cool for a few minutes so that it is not too hot to handle. Once the
corn has cooled some, stand the corn upright on your cutting board and use a
knife to slice down the cob of the ear of corn to remove the kernels. Do this
until you have removed all of the kernels from all 3 ears of corn.
6 Once you have removed the corn from the cob, place those corn in the large bowl
with your other ingredients. Stir everything together and season to taste with a
little more salt and pepper!
7 Serve and enjoy!