Grilled Corn and Avocado Salad

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Hey corn lovers, I made a grilled corn and avocado salad with a tangy lime vinaigrette and it’s a total keeper. Enjoy the recipe!

Grilled Corn and Avocado Salad

Grilled Corn and Avocado Salad
Author: 
Recipe type: Salad
Cuisine: Mexican American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Hey corn lovers, I made a grilled corn and avocado salad with a tangy lime vinaigrette and it's a total keeper. Enjoy the recipe!
Ingredients
  • Salt
  • 4 ears of corn grilled for 15 minutes (rotate every five minutes), then shucked
  • 4 ripe Hass avocados, seeded, peeled, and ½-inch diced
  • Juice of 1 lemon
  • 2 pints grape tomatoes, sliced in half lengthwise
  • 2 red bell peppers, seeded and ½-inch diced
  • 1 cup chopped red onion
  • ¼ cup seeded and minced jalapeno peppers, seeded to take down the heat
  • 1 lime, zested
  • ½ cup freshly squeezed lime juice (about 3 more limes)
  • ¼ cup good olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon ground cayenne pepper
Instructions
  1. Grill your corn on the husk on a hot grill for 15 minutes, rotate the corn every 5 minutes, shuck the corn. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
  2. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
  3. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

 

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