Ingredients
1. Fresh Corn Kernels
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Preferably grilled, roasted, or boiled for maximum sweetness.
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Frozen or canned corn works in a pinch, but fresh corn adds superior texture.
2. Ripe Avocados
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Choose avocados that yield slightly to gentle pressure.
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Dice just before mixing to preserve their vibrant green color.
3. Cherry Tomatoes
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Sweet and juicy, cherry or grape tomatoes add color and a burst of acidity.
4. Red Onion
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Thinly sliced for a mild bite and extra crunch.
5. Fresh Cilantro
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Brings brightness and an herbal pop to the mix.
6. Lime Juice
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Freshly squeezed for acidity and balance.
7. Olive Oil
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A smooth, rich base for the dressing.
8. Salt & Pepper
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Enhances every ingredient without overpowering them.
Instructions
Step 1: Prepare the Corn
If using fresh corn:
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Shuck and boil the cobs for about 3–5 minutes.
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Let them cool, then slice off the kernels.
If using canned:
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Drain and rinse thoroughly.
If using frozen:
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Thaw and pat dry to avoid excess water.
Step 2: Dice the Avocados
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Cut your avocados in half, remove the pit, and scoop out the flesh.
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Dice into bite-sized pieces and squeeze a little lime juice to prevent browning.
Step 3: Halve the Tomatoes
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Slice cherry tomatoes in halves for easy bites and optimal flavor distribution.
Step 4: Slice Red Onion and Chop Cilantro
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Use a sharp knife to finely slice the red onion.
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Roughly chop the fresh cilantro leaves.
Step 5: Make the Dressing
In a small bowl, whisk together:
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3 tablespoons olive oil
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Juice of 2 limes
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Salt and pepper to taste
Step 6: Combine Everything
In a large bowl:
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Toss the corn, avocado, tomatoes, onion, and cilantro together.
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Drizzle with the dressing and gently toss again to coat evenly.