Corn, Tomato, and Avocado Salad
If you haven’t been able to tell, corn is a food group of its own for me in the summer. Eaten straight off the cob slathered in butter, tossed into a salsa, or in this avocado salad, I can’t get enough of it. And if you’re like me, then when you pick up some ears of corn to grill, or boil or quickly cook in your Instant Pot (see the how to here) you cook up lots of extras. And man oh man, do I have the perfect recipe for you to use up some of those leftover ears.
This salad is best served at room temperature or cold so it makes it an even better leftover corn best friend. I love this served alongside all things grilled. Steak, burgers, chicken, all perfect pairings.