Take advantage of all that sweet corn this summer with this refreshing grilled corn and avocado salad. And Bonus: it's a perfect quick side dish for bbq's and summer dinner parties.
Grilled Corn and Avocado Salad
Prep Time: 45 Minutes
Servings: 6
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, diced
1/2 cup Cilantro, chopped
6 ounces Queso Fresco, crumbled
Salt and Pepper
DIRECTIONS
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.
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