Avocado Corn Salad
A bright herby Avocado Corn Salad with plenty of lime juice and a hint of garlic! This makes for the perfect summer side dish!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 3 green onions, sliced
- 4 cloves garlic, roughly chopped
- 2 poblano peppers, finely diced
- 5 ears corn on the cob, husks removed and cleaned
- ½ cup chopped chives
- ½ cup torn basil
- 1 lime, juiced (plus more to taste)
- 1 ripe avocado, cubed
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Grill the corn on an indoor or outdoor grill until lightly charred. Remove kernels from the cob.
- In a large skillet, heat the oil over medium high heat. Add the onion and poblano and sauté for 5-7 minutes until translucent. Add the green onions, and garlic and sauté for 60 seconds. Add corn and season with salt and pepper.
- Remove from heat and taste and adjust as needed. Transfer to a serving bowl and let cool slightly. Add the herbs, lime, avocado, salt and pepper to toss to combine. Serve with extra limes if desired.
Notes
- You can eat corn raw or cooked! If you’ve never had it raw before, it’s excellent and you’ll be obsessed!
- Grilled Corn is usually done in about 5-10 minutes over high heat. You just want to char it until it’s charred around the entire cob, then remove and slice off the kernels and use as needed.
- If you prefer to boil your corn: just bring a large pot of water to a boil and drop the cobs in for 5 minutes. Remove after 5 minutes, cool and then slice off the kernels and use as needed.
Nutrition
Calories: 121kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 312mg | Fiber: 4g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 44mg | Calcium: 31mg | Iron: 1mg