Grilled Corn and Avocado Salad
A refreshing and flavorful salad made with grilled corn, ripe avocados, and zesty lime juice, perfect for summer barbecues and meal prep.
Ingredients
Salad Ingredients
- 3 ears Fresh Corn adds natural sweetness and crunch
- 2 large Avocado provides creaminess and healthy fats
- 1/2 cup Red Onion, diced introduces a sharp, zesty flavor
- 1/4 cup Cilantro, chopped adds a fresh herbal touch
- 2 tablespoons Lime Juice brightens the dish with acidity
- 2 tablespoons Olive Oil enriches the flavors and adds healthy fat
- to taste Salt enhances the overall taste
Instructions
Preparation
- Husk the fresh corn and remove all silk strands.
- Preheat your grill to a medium-high temperature, about 375°F (190°C).
- Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- Dice the red onion and set aside.
- Chop the cilantro for later use.
Cooking
- Place the corn directly on the grill grates.
- Grill the corn for approximately 10 minutes, turning occasionally until it is charred and tender.
- Remove the corn from the grill and let it cool slightly.
- Cut the kernels off the cob into a large bowl.
Serving
- Add the diced avocado, diced red onion, and chopped cilantro to the bowl of corn.
- Drizzle with lime juice and olive oil, then sprinkle with salt to taste.
- Toss gently to combine, being careful not to mash the avocado.
- Serve immediately or refrigerate for a short while to let flavors meld.
Notes
For the best flavor, make sure to use ripe avocados. Store leftovers in an airtight container in the refrigerator for up to 1-2 days.