When you can get fresh organic corn on the cob this flavorful dish makes a great side dish to your South Western inspired meals. Add tomatoes fresh from your garden for even more flavor.
- 3 ears of corn
- 1 avocado
- 1 cup cherry tomatoes or 2 Roma tomatoes
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion
- 2 clove garlic minced
- 1/2 to 1 jalapeño pepper chopped fine
- 1 lime, juiced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp chipotle pepper powder
Cut corn off the cob. Cut avocado 1/2 inch cubes. Cut cherry tomatoes in half. If using romas cut into 1/2 inch cubes. Place in a medium bowl.
Add cilantro, jalapeño, garlic and onion and mix well.
Mix together the lime juice, olive oil, salt and pepper powder. Pour over vegetables and mix well. Let veggies marinate for 15-30 minutes before serving.