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Best Avocado Corn Salad

 2 Witten's sweet corn on the cob
 1 ripe avocado
 8 oz Witten's cherry tomatoes, cut into halves
 ½ Witten's red onion sliced
 ½ cup fresh cilantro chopped
For the dressing:
 3 tbsp extra-virgin olive oil
 2 tbsp lime juice freshly squeezed
 2 clove garlic minced
 1 ½ tsp lime zest
 Salt & pepper to taste
 ¼ tsp cumin powder

Cook sweet corn on the cob then way you like it--boil, baked or grilled. Once cooked, let it cool.


Meanwhile get the salad dressing ready. Into a jar pour in good quality olive oil, lime zest, freshly squeezed lime juice, salt, and pepper to taste, minced garlic and cumin powder. Mix it will until combined. Keep aside until use.


Cut the corn kernels off the cob.


Add smoky char-grilled corn kernels or boiled soft corn kernels into a large wide salad bowl.


Add in rest of the ingredients as well--halved cherry tomatoes, sliced red onions, ripe avocado cubes, and fresh chopped cilantro. Pour salad dressing over.
Gently toss and serve!