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Cut kernels off of corn cobs. Dice red onion, tomatoes, and avocado. Combine in a large bowl. Add olive oil, lime or lemon juice, and salt and pepper to taste. Chill and serve.
Helpful tip: Use an electric knife to cut the kernels off the corn cob. Just stand it up in a small cake pan, and hold the top. Cut from top to bottom, rotate and repeat around.
Drain all vegetables and mix in large bowl. Combine sugar, salt, pepper, vinegar, oil, and water and bring to a boil, then let it cool. Pour over vegetable mixture and then refrigerate overnight. Will keep 2 weeks or more in refrigerator.