1lbripe tomatoescored and cut into chunks (see notes)
1cupfresh corn kernelsor frozen and defrosted
1/2sweet onionthinly sliced
1/4cupchopped fresh cilantro
2Hass avocadospitted, peeled and cut into chunks
Salt and freshly ground black pepper
Pinchof crushed red pepper flakes
For the dressing:
2tablespoonsfreshly squeezed lime juice
1small clove garlicminced
To make the dressing, add the olive oil, mayonnaise, lime juice, garlic, and sugar to a large mixing bowl and whisk until smooth and creamy.
Add the tomatoes, corn, onion, and cilantro and toss to coat with dressing. Season to taste with salt and pepper.
Add the avocados and toss gently to combine.
Taste again and adjust the seasoning if needed, then transfer to a serving platter or individual plates.
Sprinkle with a bit of crushed red pepper if desired and garnish with lime wedges. Serve immediately.
Tips for Making This Recipe
How to Prepare an Avocado
Using a chef's knife, slice the avocado lengthwise, all the way around, and all the way to the pit.
Gently twist the two halves apart, then give the pit a single whack with your knife so that the blade sinks in between 1/8 and 1/4-inch. Twist the knife a little and the pit should pop free and be easy to remove.
Carefully run a spoon along the inside of the avocado skin to loosen the flesh and remove it in one piece.
Place the avocado half, cut side down, on a board and slice, or cut into chunks as needed for your salad.