Grilled Corn and Avocado Salad with Lime Dressing
Ingredients
- 4corn on the cob
- 2avocado
- 1½ cupscherry tomatoes
- ½red onion
- 2lime
- ¼ cupextra-virgin olive oil
- 1 clovegarlic
- ½ cupfresh cilantro
- ·salt
- ·black pepper
- 1jalapeño (optional, for heat)
Prep
- 01
Mince 1 garlic clove
- 02
Juice 2 limes
- 03
Halve and pit 2 avocados
- 04
Halve 1 1/2 cups cherry tomatoes
- 05
Thinly slice 1/2 red onion
- 06
Roughly chop 1/2 cup fresh cilantro
- 07
If using jalapeño, thinly slice 1 jalapeño
Method
- 01
Preheat a grill or grill pan to medium-high heat. Brush the corn lightly with olive oil and season with salt and pepper.
- 02
Grill the corn, turning occasionally, for 10 to 12 minutes until lightly charred and tender. Transfer to a cutting board and let cool slightly.
- 03
While corn cools, whisk together 1/4 cup olive oil, juice of 2 limes, 1 minced garlic clove, salt, and pepper in a small bowl. Set aside.
- 04
Once cool enough to handle, slice the corn kernels from the cobs using a sharp knife, working over a bowl to catch the kernels and any juices.
- 05
Halve and pit the avocados, then scoop the flesh into chunks.
- 06
Halve the cherry tomatoes and thinly slice the red onion.
- 07
In a large bowl, combine the corn kernels, avocado, cherry tomatoes, and red onion. Pour the lime dressing over and toss gently to combine.
- 08
Divide among serving plates, top with fresh cilantro (and jalapeño slices if using), and serve immediately.
Spice Tips
For extra heat and brightness, add thinly sliced jalapeño or a pinch of red pepper flakes. A splash of hot sauce or sriracha drizzled over the finished salad adds smokiness and spice. For a subtle earthiness, try adding 1/4 teaspoon ground cumin to the dressing.
Make the lime dressing up to 2 hours ahead. Assemble the salad just before serving to prevent the avocado from browning. Leftover salad keeps in the refrigerator for up to 1 day, though best enjoyed fresh.