Ingredients

The following ingredients have 6 Servings
  • 4 ears corn on the cob ( or 4-5 cups frozen, thawed sweet corn (500g))
  • 1 avocado (diced)
  • 1 pint cherry tomatoes (halved)
  • ¼ cup finely chopped onion ((40g))
  • 1 jalapeno (seeds removed, finely diced)
  • ⅓ cup finely chopped cilantro ((13g))
  • ⅓ cup extra virgin olive oil ((80ml))
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoons lime juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder

Instruction

  • If using fresh corn, remove husks and bring a large pot of water to a boil.
  • Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
  • Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
  • Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.
  • In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
  • Pour dressing evenly over corn salad ingredients and toss well to combine.
  • For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.