Ingredients
Equipment
Method
Preparation Steps
- Bring a large pot of water to a rolling boil. Shuck the fresh corn-on-the-cob.
- Add the corn and cook for 1½ to 2 minutes until tender yet crisp. Cool and cut off kernels.
- Slice cherry tomatoes in half, finely chop red onion, and chop cilantro.
- Combine corn, tomatoes, onion, and cilantro in a large bowl, squeeze lime juice over, and season with salt and pepper.
- Cover and chill in the refrigerator for at least one hour. Just before serving, add the diced avocado.
Nutrition
Notes
For best flavor, use fresh corn and add avocado just before serving to maintain texture.