Grilled Corn, Tomato and Avocado Salad with Chimichurri

Name: Grilled Corn, Tomato and Avocado Salad with Chimichurri
Total time: 30 min
Yield: 2 is easily multiplied
Ingredients: 4 lices butter lettuce; 4 campari tomatoes; 1/2 pint cherry tomato; 2 sweet corn; 1 avocado; salt; black pepper; 2 to 4 ounces goat cheese; basil; oregano; 1 cup cilantro; 2/3 cup parsley; 1/4 cup oregano; 2 garlic; 1/4 cup red wine vinegar; 2/3 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes

User Reviews

5

2 reviews

Excellent

Total Time
30 mins
Servings
2 is easily multiplied
Course
Salad
Cuisine
American

Grilled Corn, Tomato and Avocado Salad with Chimichurri

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

4 lices butter lettuce
4 campari tomatoes halved
1/2 pint cherry tomato halved
2 sweet corn grilled, ears
1 avocado thinly sliced
salt for sprinkling
black pepper for sprinkling
2 to 4 ounces goat cheese chevre, like humboldt fog
basil fresh, for sprinkling
oregano fresh, for sprinkling

chimichurri

1 cup cilantro fresh
2/3 cup parsley fresh
1/4 cup oregano fresh
2 garlic minced, cloves
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes crushed

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Instructions

Keep Screen Awake

To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly, then slice the kernels off the cob.
Arrange the salad by placing the butter lettuce on the plate with some tomatoes, sliced avocado and corn – however you’d like! Be sure to season everything with a small sprinkle of salt and pepper as you go. Drizzle on some spoonfuls of chimichurri. Sprinkle on the goat cheese and add the fresh herbs, then add another drizzle of chimichurri. Serve immediately.

chimichurri

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so!