Ingredients
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▪️ 3 cups fresh or frozen corn (grilled, boiled, or sautéed)
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▪️ 1 ripe avocado, diced
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▪️ 1 cup cherry tomatoes, halved
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▪️ ¼ cup red onion, finely chopped
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▪️ ¼ cup chopped fresh cilantro (or parsley)
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▪️ Juice of 1 lime (or 2 tbsp lemon juice)
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▪️ 2 tbsp olive oil
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▪️ Salt and black pepper, to taste
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▪️ Optional: ½ cup crumbled feta or cotija cheese
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▪️ Optional: 1 jalapeño, finely diced for a little heat
Instructions
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Cook corn (if needed):
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Grilled: Grill corn on the cob for a smoky flavor, then cut off the kernels.
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Stovetop: Sauté fresh or frozen corn in a bit of olive oil for 5–6 minutes until slightly golden.
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Mix the base: In a large bowl, combine corn, tomatoes, red onion, cilantro, and jalapeño (if using).
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Add dressing: Drizzle with lime juice, olive oil, and season with salt and pepper. Toss gently.
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Add avocado & cheese: Fold in the diced avocado and optional feta or cotija right before serving.
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Serve fresh or chilled: Best eaten fresh, but can be chilled up to 1 hour before serving.