Grilled Corn Salad with Avocado
A fresh, vibrant salad that perfectly captures the essence of summer. Smoky grilled corn, creamy avocado, and a zesty lime dressing create a refreshing and satisfying dish.
Ingredients
- 4 ears of fresh corn husked
- 2 ripe avocados diced
- 1 red bell pepper finely diced
- 1/2 red onion finely chopped
- 1/3 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 2 limes juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F). If you don't have a grill, you can use a grill pan on the stovetop.
- Brush the corn with a light coating of olive oil and season with salt and pepper.
- Grill the corn for 10-12 minutes, rotating every 2-3 minutes until you see nice char marks and the kernels are tender.
- Let the corn cool for about 5 minutes, then carefully cut the kernels off the cob using a sharp knife.
- In a large bowl, combine the grilled corn kernels, diced avocado, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, and chili powder.
- Pour the dressing over the salad and gently toss to combine. Season with salt and pepper to taste.