Grilled Corn and Avocado Salad


6 ears of corn
2 avocado, peeled, pitted and cubed
2 tomatoes, diced
1 bunch green onions, sliced
2 jalapenos, seeded and minced (omit if you do not like heat)
1/2 cup chopped cilantro leaves
2 limes, juiced
1/3 cup olive oil
1 tsp lime zest
1 tsp white sugar
1/2 tsp salt


Remove the husks off the corn. With a paper towel moistened with some oil, rub the ears of the corn to lightly coat the corn with a bit of oil.
Place corn on a grill set to medium/high. Turn the corn a 1/4 rotation every 5-7 minutes. After the corn has been cooked on all sides remove and let cool.
Cut the kernals off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernals off as you work your way down. It is not that hard and after a couple cobs, you will get the hang of it.
In a large bowl add the corn kernals, diced avocado, tomatoes, onions, jalapeno and cilantro. Toss gently.
In a small bowl mix together the remaining ingredients to form the salad dressing.
Pour the dressing on the salad and mix so that the salad is nicely coated.


Wednesday, August 24, 2011 - 10:01am


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