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