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You may also use kernels from 4 ears of corn. Boil in lightlty salted water until nearly tender, about 3 minutes.
- In a small bowl, whisk together the lemon juice and 1/2 teaspoon kosher salt. Drizzle the olive oil in a fine stream into the bowl while whisking to combine.
- Mix together the corn, onion, tomatoes, cilantro, and jalapenos in a medium bowl. Toss to combine. Add the avocado and drizzle with the dressing. Sprinkle with additional salt to taste and mix gently.