This is one of those recipes that came together by accident — and now I make it on purpose, all summer long.

I first whipped this up after grilling corn one weekend. I had a couple ears leftover, a ripe avocado on the counter, and some lime from taco night. Tossed it all together with fresh herbs and a little olive oil, and wow... it was so good I found myself eating it straight from the bowl with a spoon.

It’s sweet, tangy, creamy, and so simple. We now make it for BBQs, taco nights, and pretty much any warm day when I want something easy but super flavorful.

Ingredients

• 2 cups corn (fresh grilled, boiled, or thawed from frozen)

• 1 ripe avocado, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Prep your ingredients:
   If using fresh corn, slice the kernels off the cob. Dice the avocado and finely chop the red onion and cilantro.

2. Mix it up:
   In a medium bowl, combine corn, avocado, red onion, and cilantro. Drizzle with lime juice and olive oil.

3. Season and serve:
   Add salt and pepper to taste. Toss gently and serve immediately for best texture.

Sarah’s Tips

• Grilled corn = extra flavor. But frozen works great in a pinch!

• Make it a meal: Add black beans or grilled shrimp.

• Want it spicy? Toss in a little minced jalapeño or chili flakes.

Nutrition (Per Serving)

• Calories: 180

• Carbs: 16g

• Sugars: 4g

• Fat: 13g

• Protein: 3g

• Fiber: 5g