Grilled Corn Salad with Tomato and Avocado
User Reviews
4.6
Grilled Corn Salad with Tomato and Avocado
Description
This salad starts by grilling whole corn ears in their husks over medium heat, which softens and chars the kernels, adding a smoky flavor. The corn is then husked and kernels sliced off directly into a bowl with the dressing and other fresh ingredients. The dressing blends pressed garlic, minced jalapeño with seeds removed for moderate heat, kosher salt, lime zest and juice, and extra-virgin olive oil to create a tangy and slightly spicy vinaigrette.
Avocado adds creaminess and a buttery mouthfeel, while cherry tomatoes provide juicy sweetness and scallions contribute mild onion flavor. Fresh cilantro adds herbal brightness. Black pepper and additional salt season to taste. The corn's smoky char harmonizes with the fresh, zesty components, making the salad lively and textured.
This dish complements grilled meats or can serve as a summer salad. It is versatile for picnics or potlucks because it can be served at room temperature. The method of grilling corn in husks helps preserve moisture while imparting charred flavor, which sets this salad apart from a raw corn salad.
Ingredients
- 4 sweet corn ears
- 1 garlic pressed or minced, clove
- 1 jalapeño , seeds and ribs removed, then minced
- kosher salt
- lime zest and juice of 2
- ½ cup extra-virgin olive oil
- 2 avocado halved, pitted, peeled and diced, ripe
- 1 cup cherry tomato halved
- 6 scallions , thinly sliced
- ½ cup cilantro leaves finely chopped, fresh
- black pepper freshly ground
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.
User Reviews
Overall Rating
4.6
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