This refreshing avocado corn salad features juicy cherry tomatoes, fresh cilantro, and a hint of lime. Easy to make and perfect as a summery side dish or even a light lunch!
Bring a large pot of water to a boil. Add the corn (still on the cobs) and boil it for 3 minutes.
While the corn boils, fill a large bowl or pot with ice water.
After the corn has finished boiling, remove the pot from heat, then use tongs to remove the cobs and transfer them directly to the ice water bath. Let the corn sit in the bath for a minute or two, until cool, before removing it from the ice bath.
Use a sharp knife to cut the corn kernels from each cob.
Make the dressing by mixing the lime juice, olive oil, garlic, cumin and salt in a small container.
Place the corn kernels into a large mixing bowl. Add the avocado, cherry tomatoes, onion, and cilantro.
Pour the dressing over the corn mixture and stir to distribute the ingredients.
Taste-test the salad and season it with additional salt to taste. Adjust any other seasonings to your liking.
Serve.