Corn and Avocado Salad

This Corn and Avocado recipe is easy and holds up well in the summer temps.

The variety of colors are so appealing.
Make it no more than a few hours before serving since the avocado can turn brown. That doesn’t change the taste just the appearance.

Ingredients;
4 ears of fresh corn
6-8 cherry tomatoes, any color, cut in half
1 avocado, peeled, pitted and cubed
2 TBLS finely chopped orange bell pepper
1 TSP finely minced garlic
½ a med red onion, sliced paper thin
1/2 TSP chili powder
1 TBLS cilantro, chopped, fresh is best
4 TBLS virgin olive oil
¼ cup fresh lime juice

Directions;
Shuck the corn then steam it for about 8 minutes, let it cool.
Cut the corn off of the cob into a bowl.
Pour the lime juice over the cut avocado to keep it from turning brown.
Add the balance of ingredients, except the avocado to the corn.
Toss and then add the avocado and lime juice to the corn mixture.
Toss gently. Serve at room temperature.