Avocado Corn Grilled Salad (Printer-Friendly)
Sweet corn, creamy avocado, and garden herbs combine for a fresh and vibrant summer side.
# What You’ll Need to Cook:
→ Salad
01 -
4 ears fresh corn
02 -
1 tablespoon olive oil, for cooking
03 -
1 ripe avocado, cubed
04 -
60 grams cherry tomatoes, halved
05 -
1 jalapeño pepper, seeds removed, finely diced
06 -
30 grams roasted pumpkin seeds
07 -
10 grams fresh basil, roughly chopped
08 -
10 grams fresh mint, roughly chopped
09 -
30 grams cotija cheese, crumbled
10 -
1/4 small red onion, very thinly sliced
→ Dressing
11 -
3 tablespoons mayonnaise
12 -
1/4 teaspoon ground cumin
13 -
1 teaspoon smoked paprika
14 -
juice of 1/2 lime
15 -
1 teaspoon white balsamic vinegar
16 -
1/4 teaspoon kosher salt
17 -
1/4 teaspoon ground black pepper
# Steps to Prepare:
01 -
Heat a cast iron skillet over medium heat and add olive oil. Place two ears of corn in the skillet and cook for 3 to 5 minutes per side until the kernels develop charring. Remove and set aside to cool.
02 -
Once cooled, slice the kernels off all four ears of corn using a sharp knife and transfer to a large mixing bowl.
03 -
In a separate bowl, whisk together mayonnaise, cumin, paprika, lime juice, white balsamic vinegar, salt, and black pepper until creamy.
04 -
Add the sliced red onion to the dressing and let marinate while the remaining ingredients are prepared.
05 -
To the bowl with corn, add avocado, cherry tomatoes, jalapeño, roasted pumpkin seeds, chopped basil, chopped mint, and cotija cheese. Gently toss to combine.
06 -
Pour the dressing with marinated onion over the salad and toss carefully to coat. Serve immediately.
# Extra Cooking Tips:
01 -
For added flavor, incorporate 1/2 tablespoon of Elote seasoning into the dressing or a dash of chili seasoning for extra heat.