Ingredients of Grilled Corn Salad with Avocado
4 ears of corn, husked
1 tablespoon olive oil
2 ripe avocados, diced
1 pint cherry tomatoes, halved
1 small red onion, finely chopped
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1 tablespoon honey or maple syrup
Salt and pepper, to taste
1/4 teaspoon ground cumin (optional)
Crumbled feta cheese (optional)
Instructions for making Grilled Corn Salad with Avocado:
Preheat the Grill: Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper.
Grill the Corn: Place the corn on the grill and cook, turning occasionally, until all sides are charred and the kernels are tender, about 10-12 minutes. Once grilled, set the corn aside to cool slightly.
Prepare the Salad: While the corn cools, in a large mixing bowl, combine the diced avocados, cherry tomatoes, red onion, red bell pepper, and fresh cilantro.
Cut the Corn: Once the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob. Add the grilled corn kernels to the mixing bowl with the other ingredients.
Make the Dressing: In a small bowl, whisk together the lime juice, honey or maple syrup, ground cumin (if using), and a pinch of salt and pepper. Pour the dressing over the salad and toss gently to combine.
Serve: Transfer the salad to a serving dish and top with crumbled feta cheese if desired. Serve immediately or chill in the refrigerator for a refreshing summer side dish.
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