You can use fresh corn on the cob when it is in season but I just use the frozen corn from Costco. I roast it in a skillet with a little olive oil and get a little char on it.
Corn and Avocado Salad
As the weather is getting warmer and as we are getting ready for Cinco De Mayo, plan on making this Corn and Avocado salad for your upcoming fiesta! It is very versatile and can be eaten as a salad, a dip with tortilla chips, or use it as a topping on nachos, or fish tacos like I am doing tonight. Either way, you can't go wrong with how you are going to eat it. It has the sweetness of the corn and the zesty of the lime juice. This also goes great as a side dish to a BBQ.
Next, dice up about 1/2 C of red onion and dice up two avocado. I also halved about 10 grape tomatoes. If you love tomatoes, you can always cut up a pint of grape tomatoes. I do not love tomatoes but a bite here and there is good for my tasting.
Mix it all in a medium bowl and pour on the simple dressing.
I didn't have any cilantro on hand so for a little more green color I just used some dried parsley. I know some cannot stand the taste of cilantro so you can omit from the recipe if you do not prefer the taste.
Oh yum! Give me the whole bowl and a spoon and I am in heaven! Probably have a mint or two on hand after you eat this because the onions do linger...
- 6 servings
- Prep time: 10 Minutes|Cook time: 0 Minutes|Total time: 10 Minutes
- Heat corn in a skillet or if using cobs can be grilled for a nice char.
- Combine the corn, avocado, tomatoes and onion in a large glass bowl.
- Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
- Chill salad for an hour or two to let flavors blend.