Grilled Corn Salad with Cherry Tomatoes
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: 141kcal
Ingredients
- *2 large ears fresh corn husks and silk removed
- 1 tablespoon unsalted butter melted
- 1 medium red onion halved and cut into thick slices
- 1 lb. cherry or grape tomatoes halved
- 1 large avocado chopped
- ¼ cup fresh parsley roughly chopped
- 3 tablespoon fresh 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.
Notes
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
Nutrition
Serving: 1grams | Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 13mg | Fiber: 5g | Sugar: 5g
