This easy summer salad goes with any protein. Use any leftovers in tacos, on crisp romaine lettuce for salads or toss with pasta for a fresh pasta lunch.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4ears sweet corn
1garlic clovepressed or minced
1jalapeñoseeds and ribs removed, then minced
Zest and juice of 2 limes
1/2cupextra virgin olive oil
2ripe avocadoshalved, pitted, peeled and diced
1cuphalved cherry tomatoes
1/2cupfinely chopped fresh cilatnro leaves
Freshly ground black pepper
Preheat the grill to medium heat.
Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.
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