INGREDIENTS:
Salad:
4 cobs corn, cooked and cut off the cob, or 3 cups frozen corn thawed, or 2 cans of corn drained
2 cups cherry tomatoes, halved
2 avocados, peeled, pitted and cubed
1/2 red onion, medium, finely diced
1/4 cup cilantro, or fresh parsley, chopped
Dressing:
2 tbsp olive oil
4 tbsp fresh lemon juice
4 tbsp fresh lime juice
1 clove garlic, finely minced
1/2 tsp salt
1/4 tsp pepper
Garnish:
Cilantro , or fresh parsley, finely chopped
Lime wedges
INSTRUCTIONS:
Corn – you can use fresh, frozen or canned corn for this recipeFresh Corn – boil the corn stove top for 5 – 8 minutes or until the corn is tender. Drain and allow the corn to cool until cool enough to handle. Using a large bowl, stand the corn up and carefully use a knife to cut the kernels off the cob. Or brush the corn with oil and grill for 8-12 minutes, or until lightly charred.Frozen Corn – allow the corn to thaw at room temperature for 5 – 10 minutes or until fully thawed, or place the frozen corn in a strainer and run under cold water for 2-3 minutes or until thawed.