This is my new favorite summer salad! I used frozen corn and charred it in a skillet, let it cool and then followed the recipe. INCREDIBLE! I can't wait to make this again!
ingredients
1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut off the cob (*see note below)
2 avocados, peeled, pitted and sliced
½ red onion (medium), thinly sliced
¼ cup cilantro, chopped
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice, from 1 to 2 limes
2 garlic cloves, pressed or finely minced
1 tsp sea salt , or ¾ tsp table salt
1/8 tsp black pepper
instructions
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, ¼ cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
*NOTE: An easy way to cut the corn off the cob is to use a bundt pan. Place the corn cob vertically on the center hole and slice downward. The corn will fall right into the bundt pan--this makes it a much neater process!
(recipe found on https://natashaskitchen.com/avocado-corn-salad/)
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