Ingredients
Method
Instructions
- Prepare the corn by removing husks and silk, then boil for 5-7 minutes or grill for smoky flavor. Let cool slightly before cutting kernels off the cob. Frozen corn can be used as a time-saving option.
- Combine corn kernels, diced red onion, halved cherry tomatoes, and chopped cilantro in a large mixing bowl. Gently toss to combine. Add minced jalapeño if using for heat.
- Whisk together lime juice, olive oil, honey or maple syrup, cumin, salt, and pepper in a small bowl until well-emulsified and balanced between tangy and slightly sweet.
- Right before serving, dice the avocados and gently fold them into the salad. The lime juice in the dressing will help prevent avocado browning.
- Pour the dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasoning if needed, then serve immediately for best texture and flavor.
Notes
Choose ripe but firm avocados that yield slightly to pressure. Grilling corn adds smoky flavor. Prepare dressing and chop vegetables ahead, then combine just before serving. Salad keeps for up to 24 hours but avocado may darken slightly.
