Corn, Tomato and Avocado Salad
- 4 ears of corn
- 1 pint grape or cherry tomatoes, diced
- 1 avocado, diced
- Juice from ½ of a lime
- ¼ teaspoon salt
- ¼ cup greek yogurt
- 1 tablespoon maple syrup
- 1 1/2 tablespoons olive oil
Bring a large pot of water to a boil, add corn, and cook for 5 minutes. Carefully remove corn from the pot and set aside to cool. Note: corn can also be eaten raw if you prefer.
While corn is cooling, in a medium bowl, combine grape tomatoes, avocado, lime juice, Greek yogurt, and maple syrup. Set aside.
Heat olive oil in a large skillet on medium heat. Add corn and cook until lightly brown and fragrant, about 25-30 minutes. More oil may be added if corn starts sticking to the pan. Remove corn from the heat and cool completely.
Add corn to the tomato and avocado mixture, and combine. Serve immediately.