Grilled Corn Salad with Avocado and Lime
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.
Servings: 4 servings
Calories: 129kcal
Ingredients
- 4 ears fresh corn husks and silk removed
- 1 Tablespoon olive oil
- 1 medium red onion halved and cut into thick slices
- 12 ounces cherry or grape tomatoes halved
- 1 avocado chopped
- ¼ cup fresh parsley roughly chopped
- 3 Tablespoons fresh lime juice
- Salt and black pepper
Instructions
- Grill the corn and onion: Heat a gas grill to medium heat. Brush the corn and onion slices with 1 Tablespoon olive oil.Place the 4 ears fresh corn and 1 medium red onion on the grill and cook until lightly charred on all sides, rotating the corn every couple of minutes. Flip the onion slices once during cooking.Remove from the grill and allow to cool slightly.
- Prep the vegetables: Cut the kernels from the corn cobs.Chop the grilled onion slices into bite-sized pieces.Transfer the corn and onions to a large serving bowl.
- Assemble the salad: Add the 12 ounces cherry or grape tomatoes, avocado, ¼ cup fresh parsley, 3 Tablespoons fresh lime juice, Salt and black pepper.Toss gently to combine.Add 1 avocado just before serving.
Notes
- Frozen corn may be substituted in the off season. Cook it in a hot skillet or grill pan until slightly charred.
- Add avocado just before serving for the best texture and color.
- This salad pairs especially well with burgers, grilled chicken, pork chops, steak, and kabobs.
- For extra smoky flavor, add an additional pinch of smoked paprika.
Nutrition
Serving: 1serving | Calories: 129kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 337mg | Fiber: 4g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg
