Grilled Corn And Avocado Salad

servings as side

This corn and avocado salad is the perfect summer side for your backyard barbecues, potlucks, and picnics. The simple dressing add a tangy kick enhancing the flavors of this delicious salad.

prep 10

cook 20

total 30

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Equipment

grilling pan
mixing bowl

Ingredients

▢ 2 ears of fresh corn
▢ 1 large ripe avocado
▢ 1 large poblano pepper or green bell pepper (diced)
▢ 1 small white onion (diced)
▢ 4 spring onions (sliced)
▢ 1 lime (juiced)
▢ 1 clove garlic (minced)
▢ 2 Tablespoons extra virgin olive oil
▢ salt and pepper (to taste)

Instructions

Preheat your grill to medium-high heat.
Grill the corn for about 10-15 minutes, turning occasionally, until the corn kernels are tender and have some grill marks. Remove from the grill and let it cool slightly.
Use a sharp knife to cut the kernels off the cob, then place them in a large mixing bowl.
Heat the olive oil in a pan over medium heat.
Add the peppers and cook for 2 minutes. Then add the onion and cook stirring constantly until the onion become translucent and the peppers are nicely soft.
Stir in the garlic, season with salt and pepper to taste, then turn off the heat.
Add the sautéed onions and peppers to the bowl with grilled corn and allow everything to reach room temperature.
Dice and add the avocado to the bowl, then add half of the spring onions too.
Season with salt and pepper, add fresh lime juice and gently toss everything together for 1-2 minutes. Adjust seasonings if needed.
Transfer to a serving plate and sprinkle the remaining spring onions on top. Serve immediately.

Notes

If you want to make this salad ahead of time, add the avocado to the salad just before serving.
Before grilling your corn you can soak the ears in cold water for 10-15 minutes, so the corn won’t dry when cooking.
Handle the avocado with care. Cut it just before adding it to the salad, and use a gentle tossing motion when combining it with the other ingredients to avoid mashing it.

Nutrition Information