Description
A vibrant salad featuring grilled corn, creamy avocado, and salty Cotija cheese, all tossed in a zesty cilantro-lime dressing.
Ingredients
Scale
- 4 ears of corn, shucked
- 2 ripe avocados, diced
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and black pepper to taste
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 the corn cool slightly, then cut the kernels off the cobs.
- In a large bowl, combine the grilled corn kernels, diced avocado, crumbled Cotija cheese, chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, remaining olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- For a spicier salad, add a finely diced jalapeño to the mix.
- If you don’t have Cotija cheese, feta cheese is a good substitute.
- This salad is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg