You can make this corn salad up to 24 hours in advance. I just suggest you slice and add the avocado right before serving.
– Corn kernels – Cherry tomatoes – Avocado – Bell pepper – Jicama – Red onion – Extra virgin olive oil – Lime – Honey
TOTAL PREP TIME: 1h 10m
TOTAL SERVINGS: 6pax
NOTE: You can use fresh corn in this recipe. Just cut the corn from the cob and boil for about 3-4 minutes.