4(500g)ears corn on the cob or 4-5 cups frozen, thawed sweet corn
1avocadodiced
1pintcherry tomatoeshalved
¼cup(40g)finely chopped onion
1jalapenoseeds removed, finely diced
⅓cup(13g)finely chopped cilantro
Dressing
⅓cup(80ml)extra virgin olive oil
2Tablespoonsred wine vinegar
1Tablespoonslime juice
1teaspoonsugar
½teaspoonsalt
½teaspoonpepper
¼teaspoongarlic powder
Instructions
If using fresh corn, remove husks and bring a large pot of water to a boil.
4 ears corn on the cob
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.
1 avocado, 1 pint cherry tomatoes, ¼ cup finely chopped onion, 1 jalapeno, ⅓ cup finely chopped cilantro
In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
⅓ cup extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 Tablespoons lime juice, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
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.