Esquites corn salad with white beans and avocado | epicuriantime.com

Ingredients

• 1 small red onion, thinly sliced
• 2 large small jalapeño peppers, thinly sliced
• 1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
• 4 tablespoons extra virgin olive oil, divided
• Kosher salt to taste
• black pepper to taste
• 6 ears of corn or 2 cups corn kernels
• 1/2 teaspoon paprika
• 1 pint cherry tomatoes, sliced in half or quarters
• 1 (15-ounce/440g) can of cannellini beans drained and rinsed
• 2 medium ripe avocados, diced
• 3 tablespoons fresh basil leaves, slivered
• recipeIngredient ends