Ingredients

The following ingredients have 8 Servings
  • 3 ears of corn (2 cups corn kernels)
  • 1 lb mini cucumbers or 1 large English cucumber (sliced)
  • 1 lb grape/cherry tomatoes (cut in halves or regular size, chopped)
  • 3 medium-large avocados (cubed)
  • 3 green onion sprigs (finely chopped)
  • 1 lime (zest and juice of)
  • 2 tbsp olive oil (extra virgin)
  • 1/2 tsp salt
  • Ground black pepper (to taste)

Instruction

  • To cook corn:°Grill: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.°Instant Pot corn on the cob - so easy!!!°Microwave: Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.°Frozen corn: Place in a colander into a bowl with hot water for a few minutes and then drain thoroughly.
  • To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef's knife cut them off in "stripes".
  • In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
  • Stir gently and serve cold with baked salmon in foil or baked chicken breast.