Fresh Corn Off the Cob Salad
Ingredients
- 4-5 ears fresh corn on the cob
- 3 c. grape or cherry tomatoes, sliced in half
- 1/2 red onion, finely diced
- 2 avocados, cut into cubes (optional - these can get soft so add just before serving)
- 1 cucumber, diced into 1/2-1" chunks
- handful, fresh cilantro (chopped)
Garlic Lime Vinaigrette
- 2 tbsp. olive oil
- 2 tbsp. white vinegar
- juice of 1 lime
- 1 tbsp. sugar
- 1 1/2 tsp. garlic salt
- 1/4 tsp. ground black pepper
Instructions
- Cook ears of corn in boiling water, then let cool. Cut corn off of cobs and refrigerate.
- Meanwhile, dice other veggies and mix with corn once cooled. Always add avocados last after mixing, and combine gently so they don't get smashed.
- Whisk together vinaigrette ingredients. Wait to dress until right before serving. Pour vinaigrette and gently fold it into salsa. Serve as a salsa with tortilla chips, or eat alone as a salad.