Equipment
- Saucepan
Ingredients
- 4 ears sweet corn
- 1 semi-ripe avocado, cubed
- 1 jalapeño (seeds removed), finely chopped
- 3 green onions, finely chopped
- ¼ cup cilantro, finely chopped
- ½ lime, juiced
- 1 tsp olive oil, optional
- 1 tsp tajin
- salt and pepper, to taste
Method
- Fill a large saucepan with water and bring to a boil. Add the corn and boil for 2-3 minutes until vibrant. Drain and rinse with cool water.
- Lay each ear of corn flat on the cutting board and slice the corn off the cob.
- Add all the ingredients for the salad to a mixing bowl and toss to combine. Season to taste.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.