Description
Perfect for a backyard barbecue or for adding some variety and class to a tailgate!
Ingredients
Scale
- 1 lb cherry or grape tomatoes, cut in half
- 4 ears grilled corn on the cob, cut off the cob
- 2 avocados, peeled, pitted, chopped in large pieces
- ½ red onion, chopped
- ¼ cup cilantro
- 2 TBSP extra virgin olive oil
- 2 – 3 TBSP lime juice from 1 – 2 limes
- 2 garlic cloves, pressed
- Splash white wine vinegar
- 1 tsp sea salt
- 1/8 tsp pepper
Optional toppings
- Cotija cheese
- Tortilla strips
Instructions
- Grill the 4 ears of corn until lightly browned for flavor, set aside to cool.
- In a large salad bowl, combine tomatoes, avocado, red onion, cilantro, and pressed garlic. Stir.
- Once the corn has cooled, cut the kernels from the cob and add to the bowl with other ingredients.
- Drizzle the lime juice (start slowly to taste), olive oil, and white wine vinegar over the top.
- Add sea salt and black pepper to taste.
- Toss the salad until mixed.
Notes
- Use fresh corn ears for best results
- Adding cojita cheese is a nice touch visually and for taste.
- You can use tortilla chips to serve this salad as an appetizer if you are looking for something festive and full of seasonal vegetables
- Prep Time: 15 min
- Cook Time: 15 min