Charred Corn and Avocado Salad is a refreshing and vibrant dish that captures the essence of summer with its mix of fresh, seasonal ingredients. This salad combines the smoky sweetness of grilled corn with creamy avocado, juicy cherry tomatoes, and crisp red onion, all tossed in a tangy lime dressing. The addition of fresh cilantro and a hint of chili powder enhances the flavors, making it a perfect side dish for barbecues, picnics, or any meal that calls for a light and flavorful accompaniment. Not only is it quick and easy to prepare, but it also delivers a delightful mix of textures and tastes that will have everyone coming back for more.
Ingredients
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Char the corn:
- Preheat a grill or grill pan over medium-high heat. Brush the corn with 1 tablespoon of olive oil and place it on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 8-10 minutes. Remove from the grill and let cool slightly.
- Cut the corn kernels:
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Place the kernels in a large mixing bowl.
- Prepare the salad:
- Add the diced avocados, cherry tomatoes, red onion, and cilantro to the bowl with the corn kernels.
- Make the dressing:
- In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, chili powder, salt, and pepper.
- Toss and serve:
- Pour the dressing over the salad and toss gently to combine. Adjust the seasoning with more salt and pepper if needed.
Enjoy your Charred Corn and Avocado Salad as a fresh and flavorful side dish that brings a taste of summer to your table with its vibrant colors and delicious blend of ingredients
