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Corn & Avocado Salad

Updated: Jun 27

A delicious and fresh side to add to your hearty BBQ!

Ingredients


4 corn cobs (about 3 cups)

1 cup cherry tomatoes, halved or quartered

⅓ of a small red onion, chopped

2 Tbsp cilantro, chopped

3-4 limes, juiced (or enough to coat the salad)

1-2 avocados, diced

Salt & pepper, to taste


Directions


To boil your corn: Shuck your corn cobs and bring a large pot of water to a boil over high heat. Once boiling, add your corn cobs and boil for 1½ – 2 minutes. Then remove the corn from the pot and allow them to cool completely before cutting off the kernels.


To make your corn salad: Next mix your corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl and season with salt and pepper to taste. (Taste and adjust seasonings if needed.)


Top each individual bowl with your diced avocado and serve immediately.

Notes: Chill this salad for at least 1 hour before serving. (Don’t add your avocado until right before serving!)


Recipe by: http://kaleforniakravings.com/summer-corn-salad-with-avocado/#recipe



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