Mexican Grilled Corn Salad with Jalapeño and Avocado
User Reviews
5
Mexican Grilled Corn Salad with Jalapeño and Avocado
Description
The recipe starts by soaking corn in salted water, then grilling the ears in their husks over medium-high heat until tender and smoky. At the same time, red bell pepper, jalapeño, and red onion are tossed with olive oil and salt and grilled until charred and soft. The grilled vegetables are sliced thinly and combined with diced avocado, spring mix greens, and halved cherry tomatoes, creating a colorful mix of textures and flavors.
A dressing made from lime juice, honey (or agave), jalapeño tabasco sauce, and olive oil is whisked together and added to the salad to bring bright acidity, gentle sweetness, and a touch of heat. The result is a fresh and layered salad that balances the creamy avocado with smoky and slightly spicy grilled vegetables and a tangy dressing.
Ideal as a side for grilled meats or as a light vegetarian salad, this dish highlights Mexican-inspired flavors and the contrasting elements of smoke, creaminess, and freshness. The method preserves the natural sweetness of corn and intensifies it by grilling in the husk.
Ingredients
- 2 medium corn ears
- 1 tablespoon salt plus extra for seasoning
- 1 red bell pepper halved and deseeded
- 1 jalapeno pepper halved and deseeded
- 1/4 red onion chopped
- 1 teaspoon olive oil
- 1 avocado
- 2 cups spring mix packed
- 1/2 cup cherry tomatoes halved
- 4 tablespoons salsa
For the dressing
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey or agave
- 1 1/4 teaspoons jalapeno tabasco sauce
- 1 tablespoon olive oil
Instructions
- Remove the outer leaves from the corn. Gently pull back on the remaining leaves and pull out the silk. Then, put the leaves back over the corn. Fill up a large pot of water, add in the salt, and soak the corn for 10 minutes.
- Preheat your grill to medium high heat.
- Place the red bell peppers, jalapeños and onions in a large bowl and toss with 1 teaspoon olive oil and a pinch of salt.
- Shake the water off the corn and place the corn directly on the grill (still in the husk) place the peppers and onions on the grill too. Cook until the corn is fork tender, turning every 5 minutes. This should take 15 to 20 minutes. The red pepper, jalapeño, and onion should take about 10 minutes, so flip them after 5 minutes. They should be soft and charred.
- Place the veggies on a chopping board along with the avocado and thinly slice them. Add them to a large bowl, followed by the spring mix, tomatoes and salsa, and toss to combine.
- In a small bowl, whisk together the lime juice, honey, and Tabasco. While constantly whisking, stream in the oil.
- Pour over the salad, along with the salt and mix well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4As a side
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 3.4g | 7% |
| Fat | 11.8g | 18% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7.7g | 39% |
| Sodium | 175mg | 7% |
| Potassium | 446mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 7.3g | 15% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 124mg | 138% |
| Calcium | 2.4mg | 0% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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