Southwestern Corn Salad
Recipe type: Side Dish
Serves: 4-6
  • 2 ears fresh corn, lightly steamed or microwaved, and kernels removed
  • 1 pint grape tomatoes, halved
  • 2 large avocados, diced
  • ½ cup crumbled cotija cheese
  • 2 tbsp chopped fresh cilantro
  • Juice of 1-2 limes, to taste
  • Salt & pepper, to taste
  1. In a large bowl, combine corn kernels, tomatoes, avocado, cotija and cilantro. Toss well.
  2. Squeeze juice of 1 lime over top, season with salt & pepper. Toss well. Taste and add more lime, salt and pepper if needed.
  3. Serve immediately or store in the fridge in an airtight container.
Recipe by Flying on Jess Fuel at