5 from 15 votes
Mexican Grilled Corn Salad with Jalapeño and Avocado
This Mexican Grilled Corn Salad combines smoky grilled corn still in its husk, charred red bell pepper, jalapeño, and red onion with creamy avocado, fresh spring mix, and cherry tomatoes. Tossed with a dressing of lime juice, honey, jalapeño tabasco, and olive oil, the salad blends smoky, spicy, creamy, and tangy elements in a vibrant side dish capturing fresh grilled flavors and a balance of textures.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
As a side
Calories:
181 kcal
Course:
Side Dish
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 As a side
Amount Per Serving
Calories 181
% 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.