Spicy grilled corn salad with avocado

Things have gotten a bit crazy in my kitchen lately. There has been so much vegetable influx from our weekly CSA that we are constantly trying to think of ways to use up all the goods before the next round arrives. There have been stir fries. Many many stir fries.

This week we did pretty well but on the last day we were still left with corn and cabbage… and I just couldn’t find a way to combine the two into a palatable meal. We have also had an intense heat wave again, and the thought of turning on the stove was a bit off putting as well. Luckily, I came up with a recipe that satisfied our laziness and our appetites – a grilled corn salad to go along with burgers. These paired up really well!

cornsalad

Scoop this salad up with tortilla chips or serve as a side. I’ve included cilantro as an optional ingredient…. though really in my opinion it’s not at all optional…. but there are some mutants out there that can’t eat it so I did that just in case. Enjoy!

 

– Ana

Print Recipe
Spicy grilled corn salad with avocado
Prep Time 15 minutes
Cook Time 20 minutes
Servings
2 people
Ingredients
  • 2 corn cobs (if small use 3)
  • 1 avocado, cut into cubes
  • 1 handfull cherry tomatoes, halved
  • 1 red or orange pepper, chopped into small squares
  • 1 lemon, juiced and zested
  • 1 tsp chipotle sauce
  • 1 pinch salt
  • 1 clove garlic, mashed
  • 1 bunch cilantro to taste / optional
Prep Time 15 minutes
Cook Time 20 minutes
Servings
2 people
Ingredients
  • 2 corn cobs (if small use 3)
  • 1 avocado, cut into cubes
  • 1 handfull cherry tomatoes, halved
  • 1 red or orange pepper, chopped into small squares
  • 1 lemon, juiced and zested
  • 1 tsp chipotle sauce
  • 1 pinch salt
  • 1 clove garlic, mashed
  • 1 bunch cilantro to taste / optional
Instructions
Corn
  1. Wrap the cobs individually in foil and place on the barbecue on direct heat. Cook for 15 minutes, then unwrap and finish over open flame to get a slightly charred, smoky flavour.
  2. Remove from heat and when they have cooled, use a knife to remove the kernels. Add to:
Salad mix
  1. Prepare dressing: lime, garlic and chipotle get mixed together an set aside.
  2. In a bowl, combine avocado, peppers, and cherry tomatoes. Add the dressing, and when the corn is ready add it in and mix everything.
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Velma
Guest

Looks so yummy!!! (Could one of the ‘mutants’ that doesn’t like cilantro have the initials JFS? Lol)

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