Recipe courtesy of Ina Garten
Save Recipe Print
Total:
40 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.

Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve. 

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Simple Salad Dressing

Green Bean Salad

Recipe courtesy of Jamie Deen

Spicy Green Tomato-Avocado Salad

Recipe courtesy of Food Network Kitchen

Grilled Corn Salad with Marinated Shrimp

Recipe courtesy of The Neelys

Corn and Squash Pudding

Recipe courtesy of Food Network Kitchen

Corn-and-Oat Risotto

Recipe courtesy of Food Network Kitchen

Creamy Chili-Lime Corn

Recipe courtesy of Food Network Kitchen

Herb Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories