Description
A vibrant and flavorful salad inspired by Mexican street corn, featuring grilled corn and creamy avocado.
Ingredients
Scale
- 4 ears of corn, shucked
- 2 ripe avocados, diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon chili powder
- Pinch of salt and black pepper
Instructions
- Preheat grill to medium-high heat.
- Brush corn with olive oil and grill for 10-15 minutes, turning occasionally, until charred in spots and tender.
- Let corn cool slightly, then cut kernels off the cob into a large bowl.
- Add diced avocado, red onion, and cilantro to the bowl.
- In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
- Pour dressing over the corn mixture and gently toss to combine.
- Serve immediately.
Notes
- You can use frozen corn if fresh is not available. Thaw and pat dry before grilling.
- Adjust chili powder to your preferred spice level.
- For extra flavor, add crumbled cotija cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg