Start by bringing a large pot with enough water to submerge the corn to boil.
Once the water is boiling, add your corn to the pot and boil covered with a lid for 8 minutes.
While the corn is cooking, add your diced red onion, cherry tomatoes, and jalapeno to a large bowl. Stir everything together until evernly distributed.
Now add your diced avocado, juice from 1 lemon, and season with salt, pepper, and garlic powder. Stir everything together gently to not smash the avocado.
Once the corn has cooked for 8 minutes remove it from the boiling water. Allow the corn to cool for a few minutes so that it is not too hot to handle. Once the corn has cooled some, stand the corn upright on your cutting board and use a knife to slice down the cob of the ear of corn to remove the kernels. Do this until you have removed all of the kernels from all 3 ears of corn.
Once you have removed the corn from the cob, place those corn in the large bowl with your other ingredients. Stir everything together and season to taste with a little more salt and pepper!
Serve and enjoy!
Macro Nutrition
Nutrition Facts
Corn Salsa Salad
Amount Per Serving
Calories 165Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 0.8g5%
Trans Fat 0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.7g
Cholesterol 0mg0%
Sodium 299.8mg13%
Potassium 597.1mg17%
Carbohydrates 24g8%
Fiber 5.9g25%
Sugar 6.1g7%
Protein 4.6g9%
Vitamin A 42.1IU1%
Vitamin C 26.9mg33%
Calcium 24.2mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.