It’s that time of year we get to start enjoying more produce in our diet! In these hotter months my cooking changes I tend to buy more foods for my Mr.Tasteful to BBQ outside. This recipe is a great side dish for the summer and it is a staple for us. It’s also great if you mixed in leftover rice, I really enjoyed adding black rice to make a cold rice salad.
Have you ever eaten raw corn off the cob before? I hadn’t until my Aunt Lala made corn on the cob but only cooked it for 2 minutes, im more use to my boiled corn for 10 min, I really love how the sweetness of the corn along with the crunch just pops!! That was my inspiration inspiration for this corn salad.
Years ago living on Long Island NY those hot & humid months had me growing tomatoes and doing lots of cooking outside. I saw a salad mixture w/ tomatoes, red onion & avocado with squeeze of lime juice as a dressing. So I decided to add fresh raw corn to the mixture.
As with most of my recipes there are no correct measurements and my recipe always changes depending on what I have in my fridge.
Here is my recipe for my first of the season corn & avocado salad.
2 White Corn on the cob (raw)
1 TBSP diced red onion
1 or 2 Hass Avocado cubed
2 Roma tomato or handful of Grape Tomatoes (my fav)
2 tsp diced cilantro
Sea Salt & Ground Pepper
Remove corn off cob.
Cube avocado and dice tomato. Dice red onion very small. Combine corn, tomato, avocado together in a bowl. Squeeze juice of lime all over and toss all together then season with salt & pepper to taste. Then add cilantro.