Charred Corn and Avocado Salad with Lime, Chili and Tomato
This salad screams summer! Grilled corn, onion, and pepper have a nice smoky char, while the avocado is creamy and nutty. The lime vinaigrette adds a bright, tangy flavor, and the basil and mint add a refreshing herbal note.
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 4
gf
patpotluck
healthy
gf
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- olive oil
- 1/4 cup extra virgin olive oil
- 5 ears corn
- 1 poblano pepper cut into small dice
- 1/2 red onion thinly sliced
- kosher salt + freshly ground black pepper
- 1 large or 2 small avocado cut into small dice
- 1/2 cup cherry tomatoes halved or quartered
- 2 t lime juice plus lime wedges for serving
- 1/2 tsp honey
- 1/8 tsp cayenne
- handful of fresh basil and mint leaves roughly torn
- Carbohydrate 26.8785635410847 g
- Cholesterol 0 mg
- Fat 8.14403771367335 g
- Fiber 4.00901622510261 g
- Protein 4.47061109374788 g
- Saturated Fat 1.15622666740402 g
- Serving Size 1 1 Serving (168g)
- Sodium 20.8788541667452 mg
- Sugar 22.8695473159821 g
- Trans Fat 0.320001395977941 g
- Calories 179 calories
As a busy mom of two, I'm always looking for quick and easy recipes that my family will love. This charred corn and avocado salad is a lifesaver! It's so flavorful and satisfying, and it's packed with healthy ingredients like corn, avocado, and tomatoes.
The best part about this salad is that it's so versatile. I love to serve it as a side dish with grilled chicken or fish, but it's also great as a light lunch or dinner. I've even been known to eat it for breakfast! The charred corn and avocado salad is the perfect recipe for summer gatherings. It's light, refreshing, and full of flavor. Plus, it's easy to make and can be tailored to your own taste preferences.
Step-by-step
- Preheat the broiler to medium-high and place the rack 4-6" from the heating element.
- Shuck the corn and remove the silks. Cut the kernels from the cob and set aside.
- Add the diced poblano and sliced red onion to the corn. Toss with olive oil and season with salt and pepper.
- Spread the mixture evenly on a sheet pan and broil for 3-5 minutes, shaking the pan occasionally, or until charred in spots.
- Remove the pan, add the avocado, and broil for a minute or two longer.
- To make the lime vinaigrette, whisk together the lime juice, honey, and cayenne. Slowly drizzle in the olive oil, whisking until emulsified.
- Transfer the grilled vegetables to a serving bowl, add the cherry tomatoes, mint and basil, and drizzle with the lime vinaigrette. Toss to combine and serve.
