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15 minutes
45 minutes
- 1 (14.5 ounce) can whole kernel corn, drained
- 2 tomatoes, diced
- 1 avocado, diced
- 0.5 white onion, diced
- 1 jalapeno pepper, or more to taste, seeded and diced
- 0.5 cup chopped fresh cilantro
- 0.25 cup olive oil
- 1 lime, juiced
- salt and ground black pepper to taste
- Combine the corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro in a bowl.
- Combine the olive oil and lime juice in a small bowl, then drizzle over the corn salad. Season with salt and pepper to taste.
- Chill the covered bowl in the fridge for a minimum of 30 minutes.
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