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Categories:
olive oil lime juice cilantro salt fresh ground pepper corn kernels avocados cherry tomatoes red onion
Viewed: 96 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 1/2 cups fresh corn kernels (from about 5 ears)
- 1 1/2 cups diced avocados (1/2-inch pieces)
- 1 pint cherry tomatoes, quartered
- 1/2 cup finely diced red onion
Method
- In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
- Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
