Grilled Corn and Avocado Salad
A true Midwestern delight, here’s a fresh take on using all that yummy sweet corn!
Grilled Corn and Avocado Salad
Ingredients
For the Grilled Corn:
- 5 Ears Fresh Corn, cleaned
- 1/4 cup Unsalted Butter, softened
- 1 teaspoon Salt
- 1 teaspoon Red Chile Flakes
For the Dressing:
- 2 Small Limes, juiced
- 2 teaspoons White Vinegar
- 2 teaspoons Honey
For the Salad:
- 2 Avocados, peeled and diced
- 1/2 cup Cilantro, chopped
- 6 ounces Queso Fresco, crumbled
- Salt and Pepper
Instructions
1. Grill the corn: preheat a grill pan or grill to medium-high heat. Mix together the unsalted butter, salt and chile flakes. Brush over corn and grill cobs until tender and charred. Allow to cool before removing kernels from cob.
2. Make the dressing: in a small bowl, stir together the lime juice, white vinegar and honey.
3. Assemble the salad: In a large bowl, toss together grilled corn kernels, avocado, cilantro, and lime juice mixture. Fold in queso fresco. Season with salt and pepper to taste, adding extra lime juice if necessary. Cover and let rest 30-60 minutes before serving.
Notes
The Carrot Seed has tons of tools to make prepping your corn a breeze. From silk brushes to corn peelers, we’ve got you covered!
Recipe courtesy of learninghowtocook.com.