Fresh corn and avocado (Print Version)

# Ingredients:

→ Summer Salad

01 - 3-4 ears of corn (around 3-4 cups)

02 - 1/3 of a small red onion, finely chopped

03 - 1 cup of cherry tomatoes, halved or quartered

04 - Juice of 3-4 limes (enough to coat the salad evenly)

05 - A pinch of salt, to your taste preference

06 - Black pepper, for seasoning, add as much as you'd like

07 - 2 tablespoons of chopped cilantro, including stems and leaves

08 - 1 or 2 avocados, diced into small chunks

# Instructions:

01 - Peel the husks off the corn and bring a big pot of water to a boil on high heat. Once the water's ready, toss in the corn, cover it, and cook for about 1.5-2 minutes. Remove the corn and place them on a tray. Pour out the water and let the corn cool completely before you slice the kernels off.

02 - Grab a large mixing bowl and toss in the corn kernels, chopped onion, lime juice, tomatoes, and cilantro. Sprinkle in some salt and pepper, then mix. Check how it's tasting and tweak the seasoning if needed. You can chill it in the fridge for a bit or serve it straight away.

03 - Scoop the salad into bowls, top each bowl with diced avocado, and dig in.

# Notes:

01 - The amounts listed are just suggestions. Feel free to change things based on what you like best.

02 - If possible, chill the salad for at least an hour before serving. Add the avocado right before eating.

03 - Want a smokier taste? Try grilling the corn instead.

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