Description
A fresh, light summer salad featuring grilled corn, creamy avocado, and a zesty cilantro lime dressing. This is a perfect side dish for barbecues or picnics.
Ingredients
Scale
- 4 ears fresh corn, husked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grill the corn over medium-high heat, turning occasionally, until kernels are lightly charred, about 8 to 10 minutes. Let cool slightly.
- Cut the kernels off the cobs and place them in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.
- Add the diced avocado, cherry tomatoes, red onion, and cilantro to the bowl with the corn.
- Pour the dressing over the salad ingredients.
- Gently toss everything together until well combined.
- Serve immediately or chill for 15 minutes before serving.
Notes
- If you do not have a grill, you can roast the corn kernels in a dry skillet over medium heat until lightly browned.
- For extra flavor, add 1/2 cup of rinsed and drained black beans to the salad mixture.
- You can prepare the dressing up to one day ahead and store it in the refrigerator.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5
- Sodium: 180
- Fat: 17
- Saturated Fat: 2.5
- Unsaturated Fat: 14.5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 6
- Protein: 5
- Cholesterol: 0