INGREDIENTS
4
ears corn on the cob or 4-5 cups frozen, thawed sweet corn (500g)
1
avocado diced
1 pint
cherry tomatoes halved
1/4 cup
finely chopped onion (40g)
1
jalapeno seeds removed, finely diced
1/3 cup
finely chopped cilantro (13g)
Dressing
1/3 cup
extra virgin olive oil (80ml)
2 tbsp
red wine vinegar
1 tbsp
lime juice
1 tsp
sugar
1/2 tsp
salt
1/2 tsp
pepper
1/4 tsp
garlic powder