Corn Tomato Avocado Salad

Name: Corn Tomato Avocado Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1/3 cup fresh-squeezed lime juice (plus additional lime juice for coating avocado); 3 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 cloves garlic (finely minced); 1 1/2 teaspoon salt; Freshly ground black pepper; 4 ears fresh corn (roasted, shucked, & kernels sliced from cobs (about 3 1/4 cups kernels)); 1 pint grape tomatoes (halved); 2 fresh jalapeños (seeds & membranes removed and finely diced); 4 ounces cotija cheese (crumbled); 1/2 cup chopped fresh cilantro; 3 large (ripe avocados, diced & tossed in fresh lime juice)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Author : Samantha Skaggs

Instructions

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Step 1

Make dressing by whisking all ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.

Step 2

Place the corn in a very large bowl. Add the tomatoes, jalapeños, cotija cheese, and cilantro to the bowl. Pour the dressing over the top and gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, gently stir in the diced avocado.

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