Corn Salad With Avocado

2 corn on the cob (or 400g / 14 oz canned corn, drained)

1 avocado, cut into large dice

200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)

2 shallots / scallions, finely sliced or 1 small red onion finely chopped

⅓ cup finely chopped coriander/cilantro (or parsley)

2 tbsp lime juice or 1 ½ tbsp lemon juice

3 tbsp extra virgin olive oil

Salt and pepper

Bring a large pot of water to the boil and cook corn on the cob for 3 minutes.
Drain corn, run under cold water to stop cooking further.
Once cool to touch, cut corn off the cob. Cool.
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper.
Toss gently, serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m