Eosinophilic Esophagitis Friendly Classic Avocado Corn Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(30)
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Learn more →Ingredients
4 servings
- 3 ears fresh corn, husked (or 2 ½ cups thawed frozen corn kernels)
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 cup cherry tomatoes, halved
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
If using fresh corn, stand each ear upright in a large bowl and cut the kernels off the cob with a downward stroke of a chef's knife, rotating the ear after each pass, until all kernels are removed. If using frozen corn, pat the thawed kernels dry with a paper towel.
- 2
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until combined.
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