Avocado Corn Tomato Salad

Indulge in the vibrant flavors of Mexico with this tantalizing Avocado and Corn Salad! Featuring a medley of freshest ingredients, like ripe avocados, sweet corn, and juicy tomatoes, this salad is a fiesta for your taste buds.

📝 Ingredients

• 3 large Ears Corn on the Cob (– shucked (about 3 cups) (SEE NOTES))
• 3-4 whole Green Onions (– dark green parts only, thinly sliced (about heaping 1/3 cup))
• 2 whole Hass Avocados (– seeded,peeled & diced)
• 1 whole Red Bell Pepper (– seeded and small diced)
• 1 large Jalapeno Pepper (– seeded, ribbed & finely diced (about 1/4 cup))
• 1/2 small Red Onion (– small diced (about 1/2 cup))
• 1 heaping Cup Grape Tomatoes (– cut in half (about 25 tomatoes))
• 1/4 Cup chopped Fresh Cilantro
• 2 whole Limes ( – zest of 1 lime & juice both (1 1/2 tsp zest + 5 TBS juice))
• 1 clove Garlic (- minced)
• 3 TBS Extra Virgin Olive Oil
• 2-3 TBS Honey (– to taste)
• 1/4 tsp EACH: Cumin & Smoked Paprika
• 1/8 heaping tsp EACH: Ground Coriander & Ground Cayenne
• to taste Flakey Sea Salt & Ground Black Pepper
• Optional for Serving: Lime Wedges, Crumbled Cotija Cheese or Feta Cheese

👨‍🍳 Instructions

1. 1Cook Corn - Optional: OPTIONAL - Cook the Corn (See notes section for more cooking options): Add 1-inch of water to a large, deep skillet. Bring water to a boil. Add 1 teaspoon of kosher salt. Add the corn in a single layer. When the water returns to a boil, reduce the heat to a simmer. Cover and cook until just hot, about 3-4 minutes. Use tongs to transfer the corn to a bowl of ice water to stop the cooking process. Drain corn and set aside until cool enough to handle. Once cool enough to handle, Slice the kernels of corn off of the cob and transfer to a large mixing bowl.
2. 2Make Salad Dressing: Make the Salad Dressing: In a small bowl using a whisk or a jar with a tight fitted lid, combine all the ingredients for the dressing. Season with ¾ teaspoon flakey sea salt (or ½ tsp kosher salt) and generous pinch of black pepper. Whisk or shake until the dressing is completely combined and emulsified. Chill until ready to use.
3. 3Assemble Avocado Corn Tomato Salad: Toss the Salad Ingredients: To the bowl with the kernels of corn, add the avocados, both types of peppers, red onion, tomatoes, and cilantro. Add half of the dressing and toss gently to combine. Taste and adjust for seasoning or add more dressing as desired.Keep the tomato avocado and corn salad covered and refrigerated until you are ready to serve it.
4. 4Serve Salad with Lime Wedges: Serve: Garnish the top of the salad with more cilantro if using and serve with fresh lime wedges on the side. Enjoy!