Southwest Corn Salad
Perfect for hot summer days! Pair it with your favorite tortilla chips, tacos, and especially quesadillas.
Ingredients
- 2 cups corn kernels about 3 ears of fresh corn on the cob
- 5 tbsp fresh chopped cilantro
- 3 tbsp chopped red onion
- 1½ fresh jalapeno seeded and chopped
- 1 ripe avocado chopped
- 1 cup red and yellow cherry tomatoes chopped
- 3 tbsp fresh lime juice
- ½ tsp cumin
- ¼ tsp cayenne pepper
- salt and pepper to taste
Instructions
- Bring a pot of water to boil, add a pinch of salt and the corn
- When the water comes back to a boil, cook for 1 minute
- Drain the corn and allow to cool
- Add the rest of the ingredients and toss
- Pack in an air tight container and refrigerate until serving
Notes
When it's in season, fresh corn right off the cob is best, but you can press the Easy Button with frozen or canned corn. Canned corn can be salty though, so be careful you don't over-season!
Tried this recipe?Let us know how it was!