Corn Avocado Salad

I have been dreaming to make corn avocado salad for years, I just didn’t know how to cook corn. When I was little, in Ukraine we boiled corn but never did we grill it and then cut off the cob. We rubbed burning our little fingers ear of steaming corn with butter which melted in front of our eyes, sprinkled with salt and sank our teeth into it. Simple as that.

How to Cook Corn on the Cob
This summer I have discovered 2 other ways of cooking corn besides boiling for half an hour on the stove.

Ingredients

• 3 ears of corn (2 cups)
• 1 lb cucumbers, sliced
• 1 lb grape or cherry tomatoes, cut in halves
• 3 medium-large avocados, cubed
• 3 green onion sprigs, finely chopped
• 1 lime, zest and juice of
• 2 tbsp olive oil, extra virgin
• 1/2 tsp salt
• Ground black pepper, to taste

Instructions

1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Sir gently and serve cold.
3. ......................................

for full recipes please see : https://ifoodreal.com/corn-avocado-salad/

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