Avocado Corn Salad
User Reviews
5
Avocado Corn Salad
Description
Avocado Corn Salad mixes the smoky flavor of grilled corn with the mild heat of sautéed poblano pepper and the crispness of red and green onions. The garlic adds subtle pungency, while fresh chives and basil contribute herbal brightness. Combining lime juice with creamy avocado binds the ingredients into a balanced salad with contrasting textures and tangy notes. The corn is first grilled to develop a light char, then kernels are removed and cooked briefly with onion and pepper to soften and meld flavors before assembling with fresh herbs and avocado. This layered preparation results in a salad that showcases fresh vegetables with enhanced depth and creaminess. The seasoned salt and pepper throughout allow easy adjustment to taste.
This salad can be served slightly warm or at room temperature, making it adaptable for different settings, from casual gatherings to home meals. It pairs well with grilled meats or as part of a vegetarian spread.
Grilling the corn until charred adds a smoky undertone, but boiling corn is also an option if preferred. Adjust the lime juice to balance acidity based on your liking before serving.
Ingredients
- 2 tablespoons olive oil
- 1 red onion finely diced
- 3 green onion sliced
- 4 cloves garlic roughly chopped
- 2 poblano pepper finely diced
- 5 ears corn on the cob husks removed and cleaned
- ½ cup chives chopped
- ½ cup basil torn
- 1 lime juiced, plus more to taste
- 1 avocado ripe, cubed
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- Grill the corn on an indoor or outdoor grill until lightly charred. Remove kernels from the cob.
- In a large skillet, heat the oil over medium high heat. Add the onion and poblano and sauté for 5-7 minutes until translucent. Add the green onions, and garlic and sauté for 60 seconds. Add corn and season with salt and pepper.
- Remove from heat and taste and adjust as needed. Transfer to a serving bowl and let cool slightly. Add the herbs, lime, avocado, salt and pepper to toss to combine. Serve with extra limes if desired.
Notes
- Grilling the corn until uniformly charred enhances flavor and texture.
- If using boiling instead of grilling, boil corn for 5 minutes, cool, then slice off kernels.
- Taste and adjust lime juice, salt, and pepper to find the preferred balance.
- Serve salad slightly warm or at room temperature for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 6mg | 0% |
| Potassium | 312mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 44mg | 49% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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