Description
A fresh and vibrant grilled corn salad featuring smoky charred sweet corn, creamy avocado, juicy cherry tomatoes, fresh cilantro, and a zesty chili-lime vinaigrette. Perfect for summer cookouts and barbecues.
Ingredients
Scale
- 4 ears fresh sweet corn, husks and silk removed
- 2 ripe Hass avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija or feta cheese (optional)
- 1 jalapeño, seeded and finely minced (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Preheat an outdoor grill or grill pan over medium-high heat.
- Brush the ears of corn lightly with olive oil.
- Grill the corn for 8 to 10 minutes, turning occasionally until charred on all sides.
- Allow the corn to cool for 5 minutes.
- Slice the kernels from each cob using a sharp knife.
- In a small bowl, whisk together the olive oil, lime juice, garlic powder, cumin, smoked paprika, salt, and black pepper.
- Place the grilled corn kernels, avocado, cherry tomatoes, red onion, cilantro, and jalapeño into a large serving bowl.
- Pour the chili-lime vinaigrette over the salad.
- Gently fold everything together with a rubber spatula.
- Sprinkle the cotija or feta cheese over the top if using.
- Serve immediately or chill briefly before serving.
Notes
For maximum smoky flavor, grill the corn until deep char marks appear. Add the avocado just before serving to keep it fresh and prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 8mg