Raw Corn, Tomato, and Avocado Salad
Servings 4 People
Ingredients
- 3 ears corn, shucked, kernels cut off about 2 cups corn
- 1 ½ cups chopped ripe tomatoes
- 1 avocado, chopped (about 1 cup)
- ¼ cup thinly sliced green scallions
- 2 tbsp olive oil
- 1 ½ tbsp lime juice
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp garlic powder
Items you can prep ahead (optional)
- Prep 2 cups corn kernels
- Chop 1 ½ cups tomato
- Thinly slice ¼ cup green scallions
- Make the salad (leave avocado out if prepping ahead)
Instructions
- In a large bowl, add the corn, tomato, avocado, scallions, olive oil, lime, salt, pepper, and garlic. Toss gently to coat everything. Taste and add more salt or lime, if needed.
- Serve topped with freshly ground black pepper and a drizzle of olive oil, if desired.
Notes
Substitutions:
- Use chopped fresh mozzarella in place of the avocado
- Substitute the tomatoes with any raw juicy seasonal fruit or veggie (peaches, cherries, cucumbers, etc…)
- If you aren’t into raw corn, you can grill it or cook it in a pan.
- If using frozen corn, just thaw it out. It won’t be as crunchy and fresh, but still good!
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Best enjoyed chilled or at room temp
- I love this salad as a side with grilled chicken, added to tacos, and eaten with chips like salsa.
- Scramble some eggs (and cook some bacon!), throw it into a taco with some beans and top with this salad.