Grilled Corn Tomato Avocado Salad
A vibrant summer salad featuring grilled corn, juicy tomatoes, and creamy avocado, perfect for picnics and light meals.
Ingredients
Main Ingredients
- 4 ears corn, fresh Use sweet corn for the best flavor.
- 2 pieces ripe avocados, diced Choose avocados that are ripe for best texture.
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil Extra virgin olive oil adds flavor.
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 pieces limes, juiced Freshly squeezed juice gives the best flavor.
- to taste salt and pepper Adjust seasoning according to preference.
- for garnish fresh cilantro Optional, for added flavor and decoration.
Instructions
Preparation
- Start by preheating your grill.
- Husk the corn and coat it lightly with olive oil, paprika, cumin, salt, and pepper.
- Grill each ear on medium-high heat until they achieve a nice char, roughly 10 minutes, turning often.
Salad Assembly
- While the corn is grilling, chop your avocados and cherry tomatoes.
- Once the corn is grilled, let it cool slightly before cutting the kernels off the cob.
- In a large bowl, combine the grilled corn, diced avocados, cherry tomatoes, and drizzle generously with lime juice.
- Toss gently to mix, then adjust the seasoning with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
For best flavor, use fresh ingredients and consider making it ahead of time to allow flavors to meld. Store leftovers in the refrigerator, ideally consuming within 2-3 days.