Grilled Corn Salad
Servings 8 servings
Calories 158kcal
Ingredients
- 3 large ears corn husks removed
- 1 Tbsp butter melted
- salt to taste
- 1 medium Haas avocado peeled and cubed [just before adding to the salad]
- 1 pint cherry tomatoes halved
- 1/2 cup red onion or shallots small dice
- Dressing:
- 2 Tbsp olive oil
- 3 Tbsp lime juice
- 2 Tbsp honey
- 1/2-1 tsp garlic salt
- 1/2-1 tsp red pepper flakes
- black pepper to taste
- 1/4 cup chopped cilantro
Instructions
- 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.
- 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 1/2 tsp 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 mixing 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.
Nutrition
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