Ingredients
Scale
- 2 cups corn (fresh, frozen, or canned)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, diced
- A big handful of cilantro, roughly chopped
- 1–2 limes, juiced
- Salt and pepper, to taste
- Optional: a tiny pinch of chili powder
Instructions
- Prepare the corn: If using fresh corn, char it on a pan or grill. If using frozen or canned, thaw and drain well.
- Dice the avocados, taking care to keep them in chunks.
- In a large bowl, combine corn, avocados, cherry tomatoes, red onion, and cilantro.
- Squeeze lime juice over the mixture, and season with salt, pepper, and chili powder if using.
- Toss gently to combine, being careful not to mash the avocados.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
For best flavor, use lime juice and add avocado last before serving. Use gloves if working with lime to avoid irritation from juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg