Corn Tomato Avocado Salad
Servings: 5 Servings
Ingredients
- 3 ears fresh corn on the cob
- 3 tablespoons olive oil divided
- 2 tablespoons lime juice
- Salt to taste
- Black pepper to taste
- 1 pint cherry tomatoes halved
- 2 avocados diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
Instructions
- Shuck the corn, then brush the whole ears with 1 tablespoon of olive oil. Season with salt and pepper.3 ears fresh corn on the cob, 1 tablespoons olive oil
- Heat a large skillet over medium heat. Add the corn and cook for 10 to 15 minutes, turning every few minutes, until tender and charred on several sides.
- Transfer the corn to a plate and let it cool enough to handle. Stand each ear upright on a cutting board, then carefully run a sharp knife down the sides to remove the kernels.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the lime juice. Add salt and pepper to taste.2 tablespoons olive oil, 2 tablespoons lime juice, Salt, Black pepper
- Add the corn kernels, cherry tomatoes, red onion, and cilantro to a large bowl. Pour the lime vinaigrette over the vegetables and toss gently.1 pint cherry tomatoes, 2 avocados, ¼ cup red onion, ¼ cup fresh cilantro
- Add the diced avocado and carefully fold it into the salad. Serve immediately or chill briefly before serving.
Notes
- To grill the corn: Brush the whole ears with 1 tablespoon of olive oil and season with salt and pepper. Grill over medium high heat for 10 to 15 minutes, turning occasionally, until tender and charred. Let the corn cool slightly, cut the kernels from the cobs, and continue with the recipe.
- There’s no need to boil the corn before charring or grilling it.
- About 2 cups of thawed frozen corn may be used in place of fresh. Drain and pat it dry before cooking.
Canned corn works but has a softer texture. Drain, rinse, and dry it well before adding it to the skillet. - Use ripe but slightly firm avocados so the pieces hold their shape.
- To prepare the salad in advance, store the cooked corn, chopped vegetables, and dressing separately. Add the avocado shortly before serving.
- Store leftovers in the refrigerator for 1 to 2 days.
The recipe makes about 5 cups.
Nutrition Facts
Corn Tomato Avocado Salad
Serving Size
1 cup
Amount per Serving
Calories
271
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
15
%
Trans Fat
0.004
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Sodium
25
mg
1
%
Potassium
765
mg
22
%
Carbohydrates
22
g
7
%
Fiber
7
g
28
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
738
IU
15
%
Vitamin C
36
mg
44
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
