Grilled Corn Avocado Salad
Delicious summer salad. Optional to serve it deconstructed on a large plate (like the photos), or gently toss together in a large bowl. Optional to serve dressing on the side.
Ingredients
- 6 small ears corn, husks and silks removed (4 cups)
- Cooking spray, or butter or oil to rub on corn cobs
- 1 small green bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced (about 1/2 cup)
- 2 avocados, peeled and cubed
- 1/4 cup cilantro, chopped
- Briannas creamy cilantro lime dressing , or make homemade
Instructions
- Prepare and preheat your grill to high heat.
- Prepare the corn by making sure it's husked and sprayed with cooking spray (or rubbed with butter or oil).
- Place the corn on the grill and let it sit until one side starts to blacken. Turn to char the remaining sides. Remove when all sides are somewhat charred, about 8 minutes. Don't leave the corn on the grill too long, or it will dry out.
- When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl.
- Place all the veggies in the large bowl with the corn (except the avocado). Sprinkle with salt & pepper and toss to combine.
- Drizzle dressing over veggies and toss to combine. Add avocado last and gently with tongs. Avoid mashing the avocados (leave in big chunks). Taste for seasoning; add as needed.
- Serve immediately. Enjoy!