Corn Salad with Lime Vinaigrette
You can either serve this as a salad, or as a salsa with tortilla chips. Fresh corn off the cob is best, although you can use thawed frozen corn if it is not in season. But for the love of all that is holy, please not use canned corn. Ick!
Ingredients
- 2 cups corn
- 2 roma tomatoes diced
- 1/4 cup red onion diced
- 1 jalapeno seeded and diced
- 1/2 cup fresh cilantro chopped
- 3 tablespoons extra virgin olive oil
- 1 lime juiced
- salt and pepper to taste
- 1 avocado diced
Instructions
- Mix corn, tomatoes, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
- Add avocado prior to serving to avoid browning.
