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– 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.