Ingredients
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4 cups fresh, frozen, or canned corn (about 6 ears if fresh)
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1 cup cherry tomatoes, halved
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1/2 red onion, finely chopped
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1/2 cup fresh cilantro or parsley, chopped
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1/2 cucumber, diced
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1 avocado, diced (optional)
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3 tablespoons olive oil
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2 tablespoons fresh lemon or lime juice
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1 teaspoon salt
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1/2 teaspoon black pepper
Instructions
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If using fresh corn, boil or grill the ears for about 3–5 minutes, then cool and cut the kernels off the cob. If using frozen corn, cook and cool according to package directions. If using canned, drain and rinse.
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In a large bowl, combine the corn, cherry tomatoes, red onion, cilantro or parsley, cucumber, and avocado (if using).
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In a small bowl, whisk together the olive oil, lemon or lime juice, salt, and pepper.
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Pour the dressing over the salad and toss gently to combine.
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Chill in the fridge for at least 15–20 minutes before serving to let the flavors come together.