Grilled Corn and Avocado Salad Recipe
🌽🥑🍅 This EASY and TASTY salad is ready in 20 minutes and you won't be able to stop eating it! Juicy corn, creamy avocado, cilantro, and fresh lime juice is a FIESTA in your mouth! The perfect summery side salad that's always a favorite!
Servings: 4 servings
Calories: 419cal
Equipment
Ingredients
- 5 ears fresh sweet corn husks and silks removed
- 8 tablespoons olive oil divided
- 2 medium avocados ripe but not mushy, diced into small pieces
- ½ red bell pepper diced small (or 1 Roma tomato, diced small)
- 3 to 4 tablespoons fresh lime juice or to taste
- 2 to 4 tablespoons fresh cilantro finely minced
- 1 to 2 teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
Instructions
- Preheat grill to medium-high heat.
- Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
- Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Exact cooking time will depend on your grill and its heat output; grill as long as necessary given your grill.
- After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
- Add the remaining olive oil (about 5 tablespoons), the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste.
- If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.
Notes
- Salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes. I don't recommend freezing this salad.
Nutrition
Serving: 1serving | Calories: 419cal | Carbohydrates: 11g | Protein: 2g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 590mg | Potassium: 551mg | Fiber: 7g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg
