warm corn and avocado salad

This light and fresh salad is perfect for spring! It can be served warm or cold. Just squeeze some lime
juice before serving to keep the flavors bright and tangy. Enjoy the corn and avocado salad on the side of your favorite meal!

Yield
4 Servings
Preparation time
25 minutes
Cooking time
10 minutes
Total time
35 minutes
Ingredients
2 Tbsp cooking oil
1 lb frozen corn kernels, thawed (* canned and rinsed corn kernels can be substituted for frozen corn.)
Salt, as needed
Pepper, as needed
¼ tsp ground cumin
¼ Red onion, chopped
1 avocado
¼ bn Cilantro, chopped
1 lime
Instructions

1. Make sure the corn thaws completely; drain and excess water from corn and pat dry. Heat oil in a
large skillet over medium-high heat. When the oil is very hot and shimmering, add the corn and sauté
until the corn becomes golden brown.


2. Remove the corn from the skillet and place it in a large bowl, season with a pinch of salt & pepper,
and add cumin. Stir to combine. Allow the corn to cool slightly.


3. While the corn is cooling, prepare the remaining vegetables. Finely dice the red onion, roughly chop
the cilantro, and cube the avocado. Add the onion, cilantro, and avocado to the bowl with the corn.
Stir briefly.


4. Squeeze the juice from half the lime over the salad, stir, and taste. Adjust the salt and lime juice as
needed. Serve immediately or refrigerate until ready to eat.

Notes

Per Serving- Calories: 262, Saturated Fat: 2g, Sodium: 8.2mg, Total Sugars: 4.2 g