Grilled Corn Salad
Servings 8 servings
- 3 large ears corn husks removed
- 1 tablespoon butter melted
- salt to taste
- 1 medium Haas avocado peeled & cubed [just before adding to the salad]
- 1 pint cherry tomatoes halved
- ½ cup red onion or shallots small dice
- 2 tablespoon olive oil
- 3 tablespoon lime juice
- 2 tablespoon honey
- ½-1 teaspoon garlic salt
- ½-1 teaspoon red pepper flakes
- black pepper to taste
- ¼ cup chopped cilantro
Brush the corn with melted butter and sprinkle lightly with salt.
Grill over medium-high heat for 10-12 minutes, turning for even browning. Use a sharp knife to remove the kernels from the cob. Set aside to cool slightly.
To make the dressing: In a medium size mixing bowl, whisk together oil, lime juice and honey until slightly thickened. Add garlic salt, red pepper flakes and black pepper. Begin with ½ teaspoon of garlic salt and red pepper flakes, then taste and adjust to your preference. Mix in cilantro at the end.
If serving chilled: To the bowl add grilled corn, cherry tomatoes and red onion missing with dressing. Cover and chill. Peel and cube the avocado adding into the salad just before serving to prevent oxidation.
If serving immediately: Toss all of the ingredients together with dressing and serve at room temperature.
Serving: 1serving | Calories: 158kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 177mg | Potassium: 410mg | Fiber: 3g | Sugar: 9g | Vitamin A: 544IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 1mg