Summer corn salad
Fresh summer corn pairs with bell peppers, cherry tomatoes, avocados and a simple dressing
Ingredients
- 2 ears corn fresh on the cob
- 1 bell pepper red or orange, diced
- 8 cherry tomatoes halved
- 1/4 cup Cotija cheese grated, optional
- 1 avocado diced, optional
- 1/2 cup cilantro miinced, sub Italian flat-leaf parsley if you hate cilantro
- 3 tbsp avocado oil
- 1/2 limes juiced
Instructions
- Cook the corn: Instant Pot— put 1 cup water in the bottom, place corn on steamer rack. Cook 10 minutes at high pressure, then quick release. Or steam corn on the stove for 10 minutes. Let cool.
- Slice corn kernels off the cob, then add to a big bowl. Add all other ingredients and mix, adjusting the oil or lime juice, salt and pepper until it sings.