Avocado Corn Salad
By Connor Forbes
Corn is a popular vegetable around my house. It’s a hit with the kiddos and parents alike. Variations of my corn salad are a sure-fire way to please the family and get great nutrients into our bodies.
Now I’m not sure I want to even get started about avocado. But since this is a food column, I guess I will. My house goes through at least an avocado a day. It may be our number 1 household expense. I kid, but only a little bit. I’ve been trying to cultivate avocado seeds into avocado trees to help ease this financial burden. But alas, Avocados take a very long time to grow and I’m probably about 10 years away from having a viable tree. Soooo anyways, corn and avocados are very popular in my house so I decided they should get together.
So, let’s make an Avocado Corn Salad.
Ingredients
- 3 ears of corn
- 1 avocado
- 1.5 Tbsp mayonnaise
- 1 tsp paprika
- Salt and pepper to taste
To Make
Boil the corn for 6-8 minutes. Let cool. With a knife carefully cut corn off the cob. Place corn in fridge for ½ an hour. Dice the avocado. In a bowl combine the corn with mayo, paprika, salt and pepper and mix. Then add the avocado and give a gentle stir to mix. EAT!
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