Recipe By: @kizactivelife

🥑 Fun Fact: Avocado softens the sharp edges of lime and red onion, which is why this simple mix tastes more balanced after just a few gentle tosses.

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For The Salad
3 1/2 cups sweet corn kernels, or kernels from about 4 large ears of corn
2 ripe avocados, diced
1 pint cherry tomatoes, diced
1 small red onion, finely diced
1/2 cup chopped fresh cilantro

For The Dressing
Juice of 1 lime
2 tbsp olive oil, plus more for cooking the corn
Flaky sea salt, to taste

For Serving
Corn chips
Prawn tacos, shrimp tacos, or your favorite grilled tacos

1️⃣ Heat The Pan
Add a small drizzle of olive oil to a large skillet and heat it over medium-high heat.

2️⃣ Char The Corn
Add the corn and cook, stirring only occasionally, until the kernels are golden and lightly charred in spots.

3️⃣ Cool It Down
Remove the corn from the heat and let it cool for a few minutes. Warm is fine. Blazing hot avocado is not the assignment.

4️⃣ Build The Salad
Add the corn to a large bowl with the diced avocado, cherry tomatoes, red onion, and cilantro.

5️⃣ Dress It
Pour over the lime juice and 2 tbsp olive oil. Season with flaky sea salt.

6️⃣ Toss Gently
Fold everything together carefully so the avocado stays mostly intact and the dressing coats the vegetables.

7️⃣ Taste And Adjust
Add more lime juice, salt, or olive oil as needed. The finished salad should taste bright, creamy, and lightly smoky.

8️⃣ Serve
Serve immediately with corn chips, spoon it over tacos, or bring it to the table as the salad that mysteriously disappears first. This is only the beginning of our avocado era.

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