Grilled Corn Salad
A refreshing and colorful salad featuring grilled corn, creamy avocado, and vibrant vegetables, perfect for summer gatherings and meal prep.
Ingredients
Fresh Ingredients
- 4 ears Fresh Corn Adds sweetness and crunch, easily grilled for flavor.
- 2 medium Avocados Creamy texture and rich in healthy fats, perfect for heart health.
- 1 large Red Bell Pepper Crunchy and sweet, brightens the dish.
- 1 cup Cherry Tomatoes Juicy bursts of flavor, adds freshness.
- 1 small Red Onion Sharp yet sweet, enhances overall taste.
- 1/4 cup Cilantro Fresh and aromatic, elevates the salad.
Dressing
- 2 tablespoons Lime Juice Zesty kick that brightens all the flavors.
- 2 tablespoons Olive Oil Adds richness, enhances flavors while keeping it calorie conscious.
- to taste Salt and Pepper Essential seasonings for that extra flavor boost.
Instructions
Preparation
- Husk the corn, removing all silk and outer layers, and rinse under cold water.
- Dice the avocados and red bell pepper into bite-sized pieces.
- Halve the cherry tomatoes and finely chop the red onion.
- Chop the fresh cilantro and set aside.
Cook/Assemble
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the corn directly on the grill and grill for about 8-10 minutes, turning occasionally, until charred and tender.
- Once grilled, let the corn cool slightly before cutting the kernels off the cob into a large bowl.
- Add the diced avocados, red bell pepper, cherry tomatoes, red onion, and cilantro to the bowl.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and gently toss to combine.
Serve
- Transfer the salad to a serving bowl or platter.
- Optional: Garnish with extra cilantro or lime wedges for presentation.
- Serve immediately at room temperature or chill in the refrigerator for 20 minutes for a refreshing dish.
Notes
For the best results, use ripe avocados and consider adding diced jalapeños for spice. Store any leftovers in an airtight container for up to 3 days.