Summer Corn Salad with Avocado

Ingredients:

• 4 corn cobs (about 3-4 cups)
• 1 cup cherry tomatoes, halved or quartered
• ⅓ of a small red onion, chopped
• 2 tablespoons cilantro, chopped (leaves & stems)
• 3-4 limes, juiced (or enough to coat the salad)
• 1-2 avocados, diced
• Salt to taste
• Black pepper to taste

Instructions:

1. Boil the corn: Bring a large pot of water to a boil over high heat. Shuck the corn cobs and add them to the boiling water. Cover and boil for 1.5-2 minutes.
2. Cool the corn: Transfer the corn to a tray and allow it to cool completely before cutting off the kernels.
3. Toss the salad: Mix the corn kernels, tomatoes, onion, cilantro, and lime juice in a large bowl. Season with salt and pepper to taste.
4. Serve: Top each individual bowl with diced avocado and serve immediately.

Tips:

• Chill the salad for at least 1 hour before serving for a more refreshing taste.
• For added flavor, grill the corn before boiling.
• Adjust the ingredients to your personal preference.

Enjoy your delicious and healthy Corn & Tomato Salad