Description
A fresh and vibrant grilled corn salad with creamy avocado.
Ingredients
Scale
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally, until charred.
- Remove corn from the grill and let it cool.
- Cut the kernels off the cob and place them in a large bowl.
- Add diced avocado, cherry tomatoes, red onion, and cilantro to the bowl.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
- Use fresh corn for the best flavor.
- Adjust lime juice according to your taste.
- This salad can be served as a side or a light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Grilled Corn Salad, Avocado Salad, Summer Salad