Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears of corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Shuck the corn and cut the kernels off the cob.
- Heat a skillet over medium-high heat. Sauté corn kernels in a bit of oil until golden brown (about 5 minutes). Let cool.
- In a large bowl, combine cooled corn with diced avocados, cherry tomatoes, red onion, and cilantro.
- Drizzle lime juice over the salad and season with salt and pepper. Gently toss to combine.
- Serve immediately or chill before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg