Grilled corn salad with avocado salsa
Grilled corn salad with avocado salsa
Ingredients
For the Grilled Corn Salad
- 4 Corn on the cob, husks removed
- 1/4 cup Red onion, finely diced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled
- 1 Lime, juiced
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Avocado Salsa
- 2 Avocados, ripe, diced
- 1/2 Jalapeño, minced (seeds removed for less heat)
- 1 tablespoon Red onion, finely diced
- 1 tablespoon Fresh cilantro, chopped
- 1/2 Lime, juiced
- 1/4 teaspoon Salt
Instructions
- 1
Preheat your grill to medium-high heat. Lightly brush the corn cobs with olive oil. Grill the corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Once cooled, carefully cut the kernels off the cob and place them in a large bowl.
⏱️ 15 min•🌡️ 375
- 2
To the bowl with the grilled corn, add the diced red onion, halved cherry tomatoes, chopped fresh cilantro, and crumbled Cotija cheese. Toss gently to combine.
⏱️ 5 min
- 3
In a separate medium bowl, prepare the avocado salsa. Combine the diced avocados, minced jalapeño, finely diced red onion, chopped fresh cilantro, lime juice, and salt. Gently mash with a fork until the desired consistency is reached, leaving some chunks for texture.
⏱️ 5 min
- 4
Pour the avocado salsa over the grilled corn mixture. Squeeze the juice of one lime over the salad and season with salt and black pepper to taste. Gently toss everything together until well combined. Serve immediately or chill for later.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled corn salad with avocado salsa
Ingredients
For the Grilled Corn Salad
- 4 Corn on the cob, husks removed
- 1/4 cup Red onion, finely diced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled
- 1 Lime, juiced
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Avocado Salsa
- 2 Avocados, ripe, diced
- 1/2 Jalapeño, minced (seeds removed for less heat)
- 1 tablespoon Red onion, finely diced
- 1 tablespoon Fresh cilantro, chopped
- 1/2 Lime, juiced
- 1/4 teaspoon Salt
Instructions
- 1
Preheat your grill to medium-high heat. Lightly brush the corn cobs with olive oil. Grill the corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Once cooled, carefully cut the kernels off the cob and place them in a large bowl.
⏱️ 15 min•🌡️ 375 - 2
To the bowl with the grilled corn, add the diced red onion, halved cherry tomatoes, chopped fresh cilantro, and crumbled Cotija cheese. Toss gently to combine.
⏱️ 5 min - 3
In a separate medium bowl, prepare the avocado salsa. Combine the diced avocados, minced jalapeño, finely diced red onion, chopped fresh cilantro, lime juice, and salt. Gently mash with a fork until the desired consistency is reached, leaving some chunks for texture.
⏱️ 5 min - 4
Pour the avocado salsa over the grilled corn mixture. Squeeze the juice of one lime over the salad and season with salt and black pepper to taste. Gently toss everything together until well combined. Serve immediately or chill for later.
⏱️ 10 min