Corn And Avocado Salad
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
34
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone
3
Drain and immerse the corn in ice water to stop the cooking and to set the color
4
When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl
5
Toss the avocados with the lemon juice and add them to the bowl with the corn
6
Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl
7
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables
8
Toss well
9
Keep refrigerated until ready to serve