Charred Corn Salad with Tomatoes and Avocado
Servings: 4 -6
Ingredients
- 4 ears of corn husked
- 2 green onions sliced (thinly sliced red onion can be substituted)
- 1 large tomato chopped
- 1 avocado cubed
- 2 ½ Tablespoons freshly squeezed lime juice
- 2 Tablespoons unrefined cold pressed, extra virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon ground chipotle chili powder or a few dashes of your favorite hot sauce
- Freshly ground black pepper to taste
Instructions
- Heat your grill to medium-high. Grill the corn directly on the grill, turning frequently, until the corn has nice char marks on all sides, about 10 minutes. Remove from grill. When cool enough to handle, cut kernels from cobs and transfer to a large serving bowl.
- Add remaining ingredients to corn. Season to taste with more salt and pepper, if necessary and more lime juice, if desired.
Notes
The corn can be made 3 hours ahead of time and kept at room temperature.
The salad can be assembled 1 hour ahead of time and kept at room temperature.
The salad can be assembled 1 hour ahead of time and kept at room temperature.