Charred Corn Avocado Salad
A vibrant salad that combines grilled corn, creamy avocado, and fresh vegetables for a refreshing and flavorful dish perfect for any occasion.
Ingredients
For the Base
- 2 cups grilled corn kernels Can use canned or frozen corn as a substitute.
- 1 large ripe avocado, diced Choose ripe avocados that are firm.
- 1 cup grape tomatoes, halved Cherry or any small tomatoes work well.
- 1 large red onion, roasted and chopped Can substitute with green onions for a milder flavor.
For the Sauce
- 2 tablespoons olive oil For a lighter option, consider using Greek yogurt.
- 1 tablespoon lime juice Can swap for lemon juice for a different tang.
- Salt and pepper to taste Season well for enhanced flavors.
To Serve
- Fresh greens (optional, for serving) Microgreens can also be used for a gourmet presentation.
Instructions
Preparation
- Preheat your grill to medium-high heat and grill the corn until charred, about 10 minutes.
- Let the corn cool slightly, then cut the kernels off the cob and place them in a large bowl.
- In the same bowl, add the diced avocado, halved grape tomatoes, and chopped roasted red onion.
- Drizzle with olive oil and lime juice, then season with salt and pepper.
- Gently toss to combine all ingredients, being careful not to mash the avocado.
- Serve over a bed of fresh greens if desired. Enjoy your bright and flavorful salad!
Notes
Best enjoyed fresh. Can prepare ingredients a day in advance. Store in an airtight container for up to 2 days. Avoid freezing as texture deteriorates.