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Kathleen's Raw Corn and Avocado Salad


Linda H. who first ate it at Kathleen's on Christmas

Linda brought this fresh and delicious salad to our Summer Potluck in the park.


5 ml 1 tsp. olive oil
15 ml1 T. water
5 ml1 tsp. cumin
1 ml1/4 tsp. red pepper flakes
corn from 2 ears of fresh sweet corn
1 avocado
juice of one lime
1 red bell pepper, chopped
30 ml2 T. chopped cilantro


Combine oil, water, cumin and red pepper flakes in a small bowl.

Cut corn from the cobs into a big bowl. Use the back of a knife to scrape any liquid from the corn cobs into the bowl.

Cut avocado into cubes and place in another bowl. Stir in lime juice. Cut bell pepper into 1/2 inch pieces and add to bowl. Stir in corn, cilantro, and spice mix. Refrigerate until ready to eat.


The original version----served at Christmas!---was made with frozen corn. If you are doing this recipe when fresh corn is not available, microwave the frozen corn with the first four ingredients and let it cool before adding everything else.

Major Ingredients: