Best part of this dish: the vibrant colors. I wont say anything more than this.
- 2 tablespoon lime juice
- Olive oil
- Salt and ground pepper
- 2-3 cups of corn
- 1 large tomato- diced
- 1 medium avocados, diced
- Butter for light frying
- Dice tomato and avocado into small pieces.
- Heat butter in a small pan and lightly fry the corn.
- Combine tomato, avocado and corn in a large bowl and toss with the lime juice, olive oil and add salt and pepper.
- Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.Tastes good either ways.