Grilled Corn, Avocado & Tomato Salad

This is the perfect summertime salad or side recipe! This salad is light, refreshing, and full of vibrant colors!



Ingredients:

6 Ears of Corn, grilled & shucked (optional)

4 Avocado, diced

2 cups Cherry Tomatoes, sliced lengthwise

1 Jalapeño, seeded and diced

1 Medium Red Onion, diced

2 Green Onions, thinly sliced

5 garlic cloves, diced

½ cup mint, chiffonade

½ cup basil, chiffonade

3 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Kosher Salt

1 Teaspoon Fresh Cracked Black Pepper

¼ tsp sweet paprika

Zesty Lime Vinaigrette

¼ cup Extra Virgin Olive Oil

¼ cup lime juice

2 Tablespoons White Wine Vinegar

1 Tablespoon Honey

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Pepper


Directions:

1. Heat the grill to medium-high heat. Lightly oil grill grates.

2. Peel back corn husks (leaving attached at the base) and remove the corn silk (the pale yellow thread-like fibers). Drizzle each of the ears of corns with extra virgin olive oil, salt and pepper then pull husks back over corn.

3. Arrange ears of corn on grill and cook for 15-20 minutes until husks are slightly charred.

4. On a cutting board, hold the base of the corn, peel back husks and cut down the side of the cob to remove the kernels. Do this on all sides.

5. In a large bowl, lightly drizzle the sliced tomatoes in olive oil, salt and pepper. Next add, the corn, jalapeños, red onion, garlic, green onions, avocado and grilled corn.

7. To make the vinaigrette, add all ingredients into a small bowl and whisk until fully incorporated. Adjust seasonings to your liking.

8. Pour vinaigrette over salad and lightly toss together.

6. Lastly, add the mint and basil chiffonade. Keep chilled until ready to serve. Serve with tortilla chips, pita chips or even as a side salad. Enjoy!

Chef’s Notes:

· If you don’t have a grill, then you can roast the corn in the oven with olive oil, salt and pepper.

· Leave husks attached to the base of the corn so that it is easier for you to turn with your hands while grilling and you don’t burn yourself!

· This recipe pairs well with grilled chicken or grilled marinated flank steak!

· I love using this recipe as a topping on my salad or even on homemade fajitas!

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Houston, Texas | kelli@kbtable.com

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