Avocado, corn salad, summer, grilled corn
Quick & Easy Avocado Corn Salad!
This fresh and zesty salad is perfect for get-togethers! Grilled corn, creamy avocado, juicy grape tomatoes, and a kick from jalapeño all come together with a smoky lime dressing. Top it off with cotija cheese, cilantro, and crunchy tortilla chips for the perfect crunch. Enjoy it as a side, a dip, or even a taco topper! Let me know what you think!
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Avocado Corn Salad
Ingredients:
* 4 ears fresh corn
* ½ red bell pepper, finely chopped
* 2 tbsp freshly squeezed lime juice
* 2 garlic cloves, finely chopped
* ¼ tsp granulated sugar
* 3 tbsp extra virgin olive oil
* 1 tbsp Creole Kick Carnival seasoning @floraandmana
* Kosher salt and black pepper, to taste
* 1 small jalapeño, finely chopped (remove seeds for less heat)
* ½ poblano pepper, finely chopped
* 2 ripe avocados, diced
* 1 pint grape tomatoes, quartered
* 1 small bunch fresh cilantro, coarsely chopped
* 2 ounces cotija cheese, crumbled
Garnish:
* Additional cotija cheese
* More cilantro
* Fresh homemade tortilla chips
Instructions:
1. Preheat a grill or grill pan over medium heat and lightly brush with vegetable oil. Remove the husks and silk from the corn.
2. Grill the corn for about 10 minutes, turning occasionally, until tender and slightly charred. Let cool, then cut the kernels off the cobs.
3. In a large bowl, whisk together the lime juice, garlic, Creole Kick Carnival seasoning, and sugar until the sugar dissolves. Slowly whisk in the olive oil and season with salt and pepper.
4. Add the grilled corn kernels, chopped bell pepper, jalapeño, poblano pepper, quartered grape tomatoes, diced avocados, and two-thirds of the cilantro to the bowl. Gently toss to combine.
5. Fold in the crumbled cotija cheese and crushed tortilla chips. Stir gently to mix.
6. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with the remaining cilantro, cotija cheese, and fresh homemade tortilla chips.
Mymanabites
Ronica Rupan
