Warm Corn and Avocado Salad
Charred corn, avocado, red onion, cilantro and lime make a quick warm salad with creamy, smoky, tangy contrast.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- 2 Tbsp cooking oil
- 1 lb. frozen corn kernels, thawed
- Salt and Pepper to taste
- 1/4 tsp cumin
- 1/4 red onion
- 1 avocado
- 1/4 bunch cilantro
- 1 lime
Directions
- Start by making sure the corn is fully thawed. Warm the cooking oil in a large skillet over medium-high heat. Once the oil is shimmering and quite hot, tip in the corn and sauté until the kernels turn golden and blistered in spots. Move the corn to a large bowl, then season it with a pinch of salt, pepper, and 1/4 tsp cumin. Set it aside to cool slightly.
- As the corn cools, prep the rest of the vegetables. Dice the red onion very small, chop the cilantro roughly, and cut the avocado into cubes. Add the onion, cilantro, and avocado to the bowl with the corn, then stir just briefly.
- Squeeze half of the lime over the salad, stir again, and taste. Add more salt and lime juice as needed. Serve right away, or chill until you’re ready to eat.