Name: Avocado and Corn Salad
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/2 cups ear corn, shucked; water; 1/2 tablespoons salt; 2 cups butterhead lettuce, chopped; 1/2 cups corn kernels, yellow; 1 cucumber, cut into cubes; 1/2 cups celery, finely chopped; 1 cup cherry tomato, cut in half; 2 Avocados from México, cut into cubes; 1/4 cups fresh cilantro, chopped; 1 cup panela cheese, in cubes; 1/4 cups lime juice; 2 tablespoons pineapple juice; 1 clove garlic, finely chopped; 1 tablespoon chile powder, chili powder; 1/4 teaspoons cumin; 1/2 teaspoons salt; 1/2 teaspoons black pepper, ground; 2 tablespoons olive oil

Preparation

15 mins

20 mins

Low

In a pot with boiling salted water, cook the white corn for about 15 minutes or until tender. Drain and cool. In a bowl, mix the white corn kernels with the chopped lettuce, yellow corn, cucumber, celery, tomato, avocado, cilantro, and panela cheese.