Fresh Corn Salad

Name: Fresh Corn Salad
Total time: 40
Yield: 2
Ingredients: ¼ red onion, thinly sliced; 2 tablespoons olive oil, plus more for drizzling; 1 lemon, juiced; 1 teaspoon kosher salt, plus more to taste; 1 tablespoon sugar; 2 ears corn, husked; 1 roma tomato, diced; 1 avocado, diced; freshly ground black pepper, to taste

Recipe by Katie Aubin from tasty.co

Sides 40 Mins.

Ingredients

2 servings

•

¼ red onion, thinly sliced
•

2 tablespoons olive oil, plus more for drizzling
•

1 lemon, juiced
•

1 teaspoon kosher salt, plus more to taste
•

1 tablespoon sugar

•

2 ears corn, husked
•

1 roma tomato, diced
•

1 avocado, diced
•

freshly ground black pepper, to taste

Instructions

Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
Enjoy!