Spicy Grilled Corn Salad with Avocado and Cotija
Bi-RiteSpicy Grilled Corn Salad with Avocado and Cotija
Ingredients
For the Grilled Corn
- 4 ears of sweet corn, husks and silks removed
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Dressing
- 2 tablespoons lime juice, freshly squeezed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey, local, raw
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1 avocado, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup Cotija cheese, crumbled
- 1/2 jalapeño, seeded and minced (optional, for extra heat)
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. Lightly brush the shucked corn ears with 1 tablespoon of olive oil, then season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
⏱️ 5 min
- 2
Place the seasoned corn directly on the hot grill. Cook for 10-12 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots. Remove from heat and let cool slightly.
⏱️ 12 min
- 3
While the corn cools, prepare the dressing. In a small bowl, whisk together the lime juice, extra virgin olive oil, honey, chipotle powder, ground cumin, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min
- 4
Once the corn is cool enough to handle, stand each ear upright in a large bowl and carefully slice the kernels off the cob using a sharp knife. Discard the cobs.
⏱️ 5 min
- 5
Add the diced avocado, finely diced red onion, chopped cilantro, crumbled Cotija cheese, and minced jalapeño (if using) to the bowl with the corn kernels. Pour the dressing over the salad ingredients.
⏱️ 3 min
- 6
Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning if necessary. Serve immediately or chill for a short while to allow flavors to meld.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bi-RiteSpicy Grilled Corn Salad with Avocado and Cotija
Ingredients
For the Grilled Corn
- 4 ears of sweet corn, husks and silks removed
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Dressing
- 2 tablespoons lime juice, freshly squeezed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey, local, raw
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin, ground
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Salad Assembly
- 1 avocado, ripe, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup Cotija cheese, crumbled
- 1/2 jalapeño, seeded and minced (optional, for extra heat)
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. Lightly brush the shucked corn ears with 1 tablespoon of olive oil, then season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
⏱️ 5 min - 2
Place the seasoned corn directly on the hot grill. Cook for 10-12 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots. Remove from heat and let cool slightly.
⏱️ 12 min - 3
While the corn cools, prepare the dressing. In a small bowl, whisk together the lime juice, extra virgin olive oil, honey, chipotle powder, ground cumin, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min - 4
Once the corn is cool enough to handle, stand each ear upright in a large bowl and carefully slice the kernels off the cob using a sharp knife. Discard the cobs.
⏱️ 5 min - 5
Add the diced avocado, finely diced red onion, chopped cilantro, crumbled Cotija cheese, and minced jalapeño (if using) to the bowl with the corn kernels. Pour the dressing over the salad ingredients.
⏱️ 3 min - 6
Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning if necessary. Serve immediately or chill for a short while to allow flavors to meld.
⏱️ 2 min