2 Del Rey Avocados, diced
3 ears corn, husked
½ red onion, diced
1 cup cherry tomatoes, halved
¼ cup cotija cheese, crumbled
1 lime, juiced
2 tbsp olive oil
½ tsp smoked paprika
Salt and pepper, to taste
Prep Time: 10 mins
Cook Time: 8–10 mins
Servings: 3–4
1 Grill corn over medium heat until lightly charred, about 8–10 minutes. Cut kernels off the cob.
2 In a bowl, combine corn, avocado, red onion, tomatoes, and cotija.
3 Drizzle with lime juice, olive oil, smoked paprika, salt, and pepper. Toss, serve, and enjoy!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
