– 2 cups fresh or frozen corn kernels
– 2 tbsp. avocado oil, divided or olive oil
– 1 cup cherry tomatoes, halved
– 1 large avocado, cut into medium pieces
– ½ cup red onion, diced
– ⅓ cup cilantro, chopped
– 1 tbsp. lemon juice
– 1 tsp. cumin
– 1 tsp. paprika
– ¼ tsp. salt or to taste
To a large skillet, add the oil and corn. Roast the corn kernels for about 5 minutes over high heat, stirring occasionally until the corn looks charred and smells really good.
Once the corn is cold, add the rest of the ingredients, as well as the spices, lemon juice, and oil, and gently mix. When everything is fully incorporated, then serve your Avocado Corn Salad immediately.