Grilled Corn and Avocado Salad Recipe

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Cook Time: 15 minutes

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Ingredients

This recipe serves 6. Ingredients are scaled for this yield; cooking times remain unchanged.

• 3 ears fresh sweet corn, husks removed
• 2 tablespoons extra virgin olive oil, plus more for grilling
• 1 large lime, zested and juiced (about 1 tsp zest, 3 tbsp juice)
• 1 tablespoon honey
• 1 teaspoon green hot sauce, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups cherry or grape tomatoes, halved
• 1 large avocado, diced
• 1/2 cup crumbled feta or cotija cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil

Directions

1. Gather all ingredients and preheat your grill to medium heat (325-375F / 165-190C). Lightly oil the grate to prevent sticking.
2. Place the corn directly on the grill. Cover and cook, turning occasionally, until tender with charred spots, about 15 minutes. Remove and let cool slightly.
3. Carefully slice the kernels off the cobs. You should have approximately 1 1/2 cups of corn.
4. In a large bowl, whisk together olive oil, lime zest, lime juice, honey, hot sauce, salt, and pepper to create a bright dressing.
5. Add the corn, tomatoes, avocado, cheese, cilantro, and basil to the bowl. Toss gently until everything is evenly coated.
6. Serve immediately or chill for a refreshing salad later.

Cooks Note

You will need about 1 teaspoon of lime zest and 3 tablespoons of lime juice for the dressing.

Nutrition Facts (per serving)

• Calories: 188
• Fat: 13g (16% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 10mg (3% DV)
• Sodium: 385mg (17% DV)
• Carbohydrates: 19g (7% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 7g
• Protein: 5g (9% DV)
• Vitamin C: 20mg (23% DV)
• Calcium: 100mg (8% DV)
• Iron: 1mg (4% DV)
• Potassium: 392mg (8% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on your needs. Consult a doctor or dietitian for medically restrictive diets.

The History of Grilled Corn and Avocado Salad

The Grilled Corn and Avocado Salad is a modern interpretation of traditional Mexican flavors, combining the sweetness of roasted corn with the creamy texture of avocado. Corn, a staple crop in Mexico for thousands of years, has always played a central role in regional cuisine, often appearing in street foods and home-cooked meals. Avocado, native to Central America, complements corn perfectly, creating a dish that celebrates the bounty of the region. While the salad as we know it is relatively recent, its ingredients are deeply rooted in ancient culinary traditions.

Regional Variations and Characteristics

This salad reflects the vibrant and diverse ingredients of Mexican cuisine. In coastal areas, it may include fresh lime juice and chili peppers for a zesty kick, whereas inland versions often highlight fresh herbs like cilantro and basil. Some regions add crumbled cotija cheese, giving the salad a salty and tangy flavor that balances the sweetness of the corn. The use of grilled rather than boiled corn adds a smoky aroma, which is particularly popular in summer markets and outdoor gatherings.

Distinguishing Features from Similar Dishes

Unlike traditional corn salads, which often rely on mayonnaise or sour cream, this recipe emphasizes natural flavors enhanced by olive oil, lime, and honey. The grilling process caramelizes the corn kernels, creating a depth of flavor that sets it apart from simple boiled corn salads. Additionally, the combination of avocado, fresh herbs, and optional hot sauce distinguishes it from other summer salads, making it both refreshing and subtly complex.

Where the Salad is Typically Served

Grilled Corn and Avocado Salad is often featured in casual summer meals, backyard barbecues, and Mexican-inspired dinners. It can be served as a side dish to grilled meats or seafood, or as a standalone vegetarian option. Many restaurants include it in their seasonal menus, especially during summer when fresh corn and ripe avocados are at their peak.

Interesting Facts

• The salads use of grilled corn instead of raw or boiled corn enhances its natural sugars through caramelization, creating a richer flavor.
• Avocado, sometimes called the "alligator pear," adds not only creaminess but also a boost of healthy fats and essential nutrients.
• Adding a small amount of hot sauce or chili gives the salad a traditional Mexican edge, highlighting the cultures love for combining sweet, savory, and spicy elements.
• While often considered a summer dish, the salads ingredients are versatile enough for year-round enjoyment when frozen corn and ripe avocados are available.

FAQ about Grilled Corn and Avocado Salad Recipe

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