Mexican mix salad

This quick summer salad is a great way to use extra corn on the cob.

1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
2 limes
salt and pepper

One hour ahead:

  • Chop the onion
  • Marinate the onion in the juice of one lime

To prepare the salad:

  • Chop red peppers and cilantro
  • Add corn
  • Mix the above together with the onion mixture
  • Chop avocado, minimize mixing to avoid damaging them
  • Add additional lime for flavor and to prevent browning of the avocado
  • Salt and pepper to taste