Mexican-style Corn and Avocado Salad

Photo: robinarroyave

Yield: 6 servings
Community Recipe from

Ingredients

  • 6 ear(s) corn
  • 2 cup(s) cherry tomatoes halved
  • 1/2 cup(s) white onion thinly sliced
  • 1 avocado large, cut into 1/2-in. cubes
  • 1 jalapeno pepper seeded and diced
  • 1/3 cup(s) cilantro chopped
  • 3 tablespoon(s) lime juice
  • 1 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) black pepper

Preparation

  1. 1. In a large pot of boiling water, boil corn until cooked through, about 3 to 5 minutes. When done, remove corn and add to a bowl of ice water.
  2. 2. Meanwhile, gently combine remaining ingredients in a large bowl.
  3. 3. When cool enough to handle cut corn kernels off cobs and add to salad. Toss gently to combine.
July 2013

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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Mexican-style Corn and Avocado Salad Recipe at a Glance
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