Grilled Corn and Avocado Salad
User Reviews
4.7
Grilled Corn and Avocado Salad
Description
The corn is grilled with olive oil until tender kernels develop a slight char, adding a smoky flavor dimension. After cutting the corn off the cob, it is combined with diced avocado and red bell pepper for contrasting textures and colors. Fresh lime juice and minced cilantro brighten the mixture while additional olive oil, salt, and pepper enhance the flavor.
This salad suits summertime meals, picnics, or as a vibrant side dish alongside grilled meats or beans. It is best served fresh while the grilled corn flavor is vibrant and the avocado retains its texture.
Storing the salad in the refrigerator for up to four days is possible but the avocado will oxidize and darken over time. Freezing is not recommended as it will degrade texture and flavor.
Ingredients
- 5 sweet corn husks and silks removed, ears, fresh
- 8 tablespoons olive oil divided
- 2 avocado ripe but not mushy, diced into small pieces, medium
- ½ red bell pepper diced small (or 1 Roma tomato, diced small)
- 3 to 4 tablespoons lime juice or to taste, fresh
- 2 to 4 tablespoons cilantro finely minced, fresh
- 1 to 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
Instructions
- Preheat grill to medium-high heat.
- Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
- Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Exact cooking time will depend on your grill and its heat output; grill as long as necessary given your grill.
- After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
- Add the remaining olive oil (about 5 tablespoons), the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste.
- If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.
Notes
- Keep the salad refrigerated airtight up to four days; avocado will brown with time.
- Freshly grilled corn is key for best flavor before mixing.
- Freezing this salad is not advised due to texture changes from avocado and corn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 457kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 39g | 60% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 31g | 182% |
| Sodium | 1065mg | 44% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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