Charred Corn Salad with Tomatoes and Avocados
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Charred Corn Salad with Tomatoes and Avocados
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This charred corn salad is the epitome of summer – a little char on the corn, summer tomatoes, and smoked paprika to highlight the smokiness from the corn.
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Ingredients
- 4 ears corn husked
- 2 green onions sliced (thinly sliced red onion can be substituted)
- 1 tomato large, chopped
- 1 avocado cubed
- 2 ½ tablespoons lime juice freshly squeezed
- 2 tablespoons olive oil extra virgin, unrefined & cold pressed
- 1 teaspoon salt sea salt
- ¼ teaspoon chipotle chili powder or a few dashes of your favorite hot sauce
- black pepper freshly ground, to taste
Instructions
- Heat your grill to medium-high. Cook the corn directly on the grill, turning frequently, until the corn has nice char marks on all sides, about 10 minutes. Remove from grill.
- When cool enough to handle, cut kernels from cobs and transfer to a large serving bowl.
- Add remaining ingredients to corn. Season to taste with more salt and pepper, if necessary, and more lime juice, if desired.
Notes
- Nutrition Facts Charred Corn Salad with Tomatoes and Avocados Amount Per Serving Calories 153 Calories from Fat 126 % Daily Value* Fat 14g22%Saturated Fat 2g13%Sodium 590mg26%Potassium 344mg10%Carbohydrates 7g2%Fiber 4g17%Sugar 1g1%Protein 1g2% Vitamin A 425IU9%Vitamin C 13.2mg16%Calcium 13mg1%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 153
- Calories from Fat 126
- % Daily Value*
- Fat 14g
- 22%
- Saturated Fat 2g
- 13%
- Sodium 590mg
- 26%
- Potassium 344mg
- 10%
- Carbohydrates 7g
- 2%
- Fiber 4g
- 17%
- Sugar 1g
- 1%
- Protein 1g
- 2%
- Vitamin A 425IU
- 9%
- Vitamin C 13.2mg
- 16%
- Calcium 13mg
- 1%
- Iron 0.5mg
- 3%
- We recommend organic ingredients when feasible.
- The corn can be prepared 3 hours ahead of time and kept at room temperature.
- The salad can be assembled 1 hour ahead of time and kept at room temperature.
- If you don’t have a grill, you can char your corn on the stove-top by cutting the kernels from the cob, placing them in a skillet over medium heat with a tablespoon of oil/butter, and cooking until they start turning brown.
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