Fresh corn avocado (Print Version)

# Ingredients:

→ Fresh summer salad

01 - 3-4 cups of corn kernels (about 4 ears)

02 - 1-2 avocados, diced

03 - A handful of cilantro, chopped (leaves and stems)

04 - Black pepper, to taste

05 - Pinch of salt, or as much as you like

06 - Juice from 3-4 limes (use enough to coat the mix)

07 - 1/3 of a small red onion, finely chopped

08 - 1 cup of cherry tomatoes, halved or quartered

# Instructions:

01 - Fill a big pot with water and bring it to a boil over high heat. Peel off the husks from the corn. After the water starts boiling, drop the ears in, cover the pot, and cook for about 1.5-2 minutes. Pull them out, set them on a tray to cool completely, and toss the water. Once cooled down, slice the kernels off each cob.

02 - In a large mixing bowl, toss together the corn kernels, tomatoes, onion, cilantro, and lime juice. Sprinkle in a bit of salt and black pepper to taste. Have a taste and tweak the seasonings if you'd like. You can serve it right away, or let it chill in the fridge for later.

03 - Top each portion with freshly diced avocado and enjoy.

# Notes:

01 - Feel free to adjust the portions based on what you like or prefer.

02 - For best results, let the salad chill for at least an hour before eating. Add the avocado just when you're ready to serve.

03 - For a smoky twist, try grilling the corn before mixing it in.

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