Hey corn lovers, I made a grilled corn and avocado salad with a tangy lime vinaigrette and it’s a total keeper. Enjoy the recipe!
Grilled Corn and Avocado Salad
Author: Alexis Avila, A Day in the Bite
Recipe type: Salad
Cuisine: Mexican American
Prep time:
Cook time:
Total time:
Serves: 8
Hey corn lovers, I made a grilled corn and avocado salad with a tangy lime vinaigrette and it's a total keeper. Enjoy the recipe!
Ingredients
- Salt
- 4 ears of corn grilled for 15 minutes (rotate every five minutes), then shucked
- 4 ripe Hass avocados, seeded, peeled, and ½-inch diced
- Juice of 1 lemon
- 2 pints grape tomatoes, sliced in half lengthwise
- 2 red bell peppers, seeded and ½-inch diced
- 1 cup chopped red onion
- ¼ cup seeded and minced jalapeno peppers, seeded to take down the heat
- 1 lime, zested
- ½ cup freshly squeezed lime juice (about 3 more limes)
- ¼ cup good olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh garlic
- ½ teaspoon ground cayenne pepper
Instructions
- Grill your corn on the husk on a hot grill for 15 minutes, rotate the corn every 5 minutes, shuck the corn. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
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