Grilled Corn Salad with Tomato and Avocado

Name: Grilled Corn Salad with Tomato and Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 4 ears sweet corn; 1 garlic clove; 1 Jalapeño; kosher salt; Zest and juice of 2 limes; ½ cup extra-virgin olive oil; 2 ripe avocados; 1 cup halved cherry tomatoes; 6 scallions; ½ cup finely chopped fresh cilatnro leaves; freshly ground black pepper

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4.6

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Course
Salad
Cuisine
American

Grilled Corn Salad with Tomato and Avocado

Iris Warren

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This easy summer salad goes with any protein. Use any leftovers in tacos, on crisp romaine lettuce for salads or toss with pasta for a fresh pasta lunch.

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Ingredients

Servings

4 ears sweet corn
1 garlic clove , pressed or minced
1 Jalapeño , seeds and ribs removed, then minced
kosher salt
Zest and juice of 2 limes
½ cup extra-virgin olive oil
2 ripe avocados , halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions , thinly sliced
½ cup finely chopped fresh cilatnro leaves
freshly ground black pepper

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Instructions

Preheat the grill to medium heat.
Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.