Description
A refreshing summer salad combining sweet grilled corn, creamy avocado, and vibrant cilantro. Perfect as a side or light lunch, this no-cook dish offers a colorful, nourishing boost with customizable flavors like lime or mild spice.
Ingredients
4 ears fresh corn, kernels removed
2 ripe avocados, diced
1/2 cup fresh cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon lime juice
1/4 cup red onion, finely chopped
2 tablespoons red bell pepper, diced
1 jalapeno pepper, seeded and finely diced (optional)
1 teaspoon chili flakes (optional)
Salt and pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat.
Grill corn ears for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred.
Let corn cool, then cut kernels into a mixing bowl.
Add diced avocado, cilantro, red onion, red bell pepper, and jalapeno (if using).
Drizzle with olive oil, lime juice, and chili flakes. Season with salt and pepper. Toss gently to combine.
Notes
Use the freshest corn and avocados for best flavor.
Store in an airtight container in the fridge for up to 24 hours.
Add diced cherry tomatoes or crumbled feta (if omnivore) for extra texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 2.5g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 5mg