This healthy and colorful side dish pairs particularly well with grilled meats and poultry, but you can serve it with just about any main course you prefer.
4servings
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
*2 large ears fresh cornhusks and silk removed
1tablespoonunsalted buttermelted
1medium red onionhalved and cut into thick slices
1lb.cherry or grape tomatoeshalved
1large avocadochopped
¼cupfresh parsleyroughly chopped
3tablespoonfresh lime juice
Salt and black pepper
Instructions
Heat a gas grill over medium heat or if cooking indoors, heat a grill pan sprayed with non-stick cooking spray over medium high heat. Brush corn with melted butter before placing corn and red onion slices on grill surface.
Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and let cool slightly. Slice kernels from corn cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper and toss gently to combine. Serve with your choice of main dish.
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
Notes
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.