Grilled Corn and Avocado Salad

Grilled Corn and Avocado Salad

Grilled Corn and Avocado Salad – An EASY and HEALTHY salad that’s ready in 10 minutes and you won’t be able to stop eating it!! Juicy corn, creamy avocado, cilantro, and fresh lime juice is a FIESTA in your mouth!!

INGREDIENTS

1. 5 ears fresh sweet corn, husks and silks removed
2. 8 tablespoons olive oil, divided
3. 2 medium avocados, ripe but not mushy, diced into small pieces
4. 1/2 red bell pepper, diced small
5. 3 to 4 tablespoons fresh lime juice, or to taste
6. 2 to 4 tablespoons fresh cilantro, finely minced
7. 1 to 2 teaspoons kosher salt, or to taste
8. 1 teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS

1. Preheat grill to medium-high heat.
2. Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
3. Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning.
4. After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
5. Add the remaining olive oil about 5 tablespoons, the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste. If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately. Salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes.

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