INGREDIENTS

• 4 ears of fresh corn, husked
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 1 small jalapeño, sliced (optional)
• ¼ cup chopped fresh parsley
• Juice of 1 lime
• 2 Tbsp olive oil
• ½ tsp kosher salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Bring a large pot of water to a boil. Add corn and boil for 4–5 minutes. Drain and let cool.
2. In a large bowl, whisk lime juice, olive oil, salt, and pepper.
3. Cut kernels off the cob and add to dressing.
4. Add avocado, cherry tomatoes, red onion, jalapeño (if using) and parsley.
5. Toss gently and chill until ready to serve.

Please leave this field empty

See what else we’re cooking up each week.

We don’t spam! Read our privacy policy for more info.

Thanks for subscribing. Please check your inbox or spam folder to confirm your subscription.