Serves:
2 Servings
Cooking Time:
10 Minutes
Ingredients
- 2 whole corn on the cob
- 3 litres of water
- ¾ cup chopped red onion
- 2 cups chopped baby tomatoes
- 1 large avocado or two small
- ¼ cup diced cilantro
- 1 tbsp olive oil
- 4 tbsp freshly squeezed lime juice (2 limes)
- 1 clove garlic
- 1 tsp cumin
- ⅛ tsp salt and pepper
Instructions
- Bring 3 litres of water to a boil in a large pot.
- Husk your corn. Discard waste.
- Once water is boiling, add in your corn cobs and let them boil for 10 minutes.
- While your corn is cooking, cut up your tomatoes and avocado into bite-sized pieces. Dice your cilantro and red onion and add all into a medium-sized salad bowl.
- Drain using a strainer or use tongs to remove the corn. Be careful not to get burnt with the boiling water.
- Run corn under cold water to cool off completely.
- Slice down the sides of corn of the cob to remove the corn kernels. Put corn into the salad bowl.
- To make the dressing, whisk the oil, lime juice, cumin, minced garlic, salt and pepper in a small bowl.
- Drizzle dressing over salad and mix well.
- Serve or store in the fridge for one day. If you want to save longer (3 days), keep out the avocados until ready to eat.
