- Prep the corn by throwing them in a pot of boiling water for 5 minutes. Allow to cool, then cut off the cob.
- Slice tomatoes in half, cube avocado, thinly slice onion and throw in the bowl with the corn.
- Prepare the dressing: In a shallow dish add the olive oil, vinegar, salt and garlic. whisk until smooth. Pour over the salad, toss and coat. Place in fridge until ready to serve. If the salad seems dry, simply add more dressing!
- Serving Size: 2-4