Corn Avocado Salad
- Women`s Corner
- December 24, 2020
Corn Avocado Salad with fresh or frozen corn, cucumber, tomato, avocado and a hint of lime is a perfect summer salad. Tasty, refreshing and so easy, it will disappear fast at any gathering! Refrigerate covered for up to 1 day.
Ingredients :
- 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
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- 1/2 tsp salt
- Ground black pepper to taste
Method :
Grill corn: Remove corn from the husk and grill on medium heat for 20 mins approximately , turning every 5 mins. Or make Instant Pot corn - so easy!!!
Or microwave corn: Remove the top and microwave with husk on for 4 minutes. After you'll pick it up by the top and it'll slide out of the husk.
Frozen corn: Place during a colander and run under warm water for 1 minute, then drain.
To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a chopping board and employing a chef's knife cut them off in "stripes". In a large salad bowl, add corn, cucumber, tomato, avocado, scallion , lime zest and juice, olive oil, salt and pepper. Stir gently and serve cold with salmon or chicken.
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