Description
A vibrant, zesty salad featuring tender grilled sweet corn, creamy avocado, and a bright lime vinaigrette. Packed with fresh herbs and colorful veggies, it’s a refreshing, no-fuss dish perfect for summer meals or picnics.
Ingredients
2 ears sweet corn, husked
1 ripe avocado, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon honey
Salt and pepper to taste
Instructions
Preheat grill to medium-high heat.
Grill corn ears for 10-12 minutes, turning occasionally until charred in spots.
Let cool slightly, then cut kernels from the cob.
In a large bowl, combine corn kernels, avocado, red onion, and cilantro.
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
Pour dressing over salad and gently toss to coat.
Serve chilled or at room temperature.
Notes
For best flavor, use fresh, in-season corn. Add cherry tomatoes or diced jalapeño for extra flair. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Grilling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g