1Tbspsriracha sauceOr sub sambal sauce, or any other hot sauce.
GARNISH (OPTIONAL)
Low sodium Tajin seasoningrecommended
ground black pepper
Instructions
Cook fresh corn using your preferred method. I used the instant pot for the pictured recipe.
Set to cool a bit while you prepare the dressing (whisk together all ingredients) and other ingredients (see next steps).
Remove from skin and chop the avocado into cubes (or dice in the skin and scoop it out).
Chop parsley.
Remove corn from cob (if applicable).
Toss corn and parsley in dressing, and then add the cubes of avocado and gently fold in.
Sprinkle with Tajin seasoning and/or pepper and serve!
Notes
This recipe tastes best using corn cut fresh from the cob. Of course it also works perfectly fine with frozen or canned.Find our refried beans recipe here: http://plants.to/RefriedBeans. These beans go perfectly with this corn salad inside of a wrap.