Charred Corn Salad with Tomatoes and Avocados
This charred corn salad is the epitome of summer – a little char on the corn, summer tomatoes, and smoked paprika to highlight the smokiness from the corn.
Servings 4 people
Ingredients
- 4 ears corn husked
- 2 green onions sliced (thinly sliced red onion can be substituted)
- 1 tomato large, chopped
- 1 avocado cubed
- 2 ½ tablespoons lime juice freshly squeezed
- 2 tablespoons olive oil extra virgin, unrefined & cold pressed
- 1 teaspoon sea salt
- ¼ teaspoon chipotle chili powder or a few dashes of your favorite hot sauce
- pepper freshly ground, to taste
Instructions
- Heat your grill to medium-high. Cook 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
- We recommend organic ingredients when feasible.
- The corn can be prepared 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.
- If you don’t have a grill, you can char your corn on the stove-top by cutting the kernels from the cob, placing them in a skillet over medium heat with a tablespoon of oil/butter, and cooking until they start turning brown.
Nutrition Facts
Nutrition Facts
Charred Corn Salad with Tomatoes and Avocados
Amount Per Serving
Calories 153
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 590mg26%
Potassium 344mg10%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 1g1%
Protein 1g2%
Vitamin A 425IU9%
Vitamin C 13.2mg16%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.