Grilled Corn and Avocado Salad

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During the hot summer months, almost every night of the week, Andrew and I will sit on the patio outside and grill anything and everything in our fridge. Recently, we had some corn on the cob and instead of just grilling it and eating off the cob, I decided to whip up a salad using some grilled bell peppers and fresh avocado.

This is such a multi-purpose recipe that could be eaten alongside a protein of your choice (we had it with scallops, which was incredible!), or you could add it into some romaine with crumbled tortilla chips and ranch dressing for a bulked-up delicious salad. We’ve even eaten this as salsa with my new obsession from Trader Joe’s (cornbread crisps – can’t go wrong with corn on corn).

The next time you’ve got the grill ready to go, give this recipe a try!

Brush the corn and bell pepper with olive oil.

Grill the corn and bell pepper for about 10-15 minutes until lightly charred. Let cool until easily handled.

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In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and cayenne.

grilled corn and avocado salad

Cut the corn off the cob and place into a medium bowl. Dice the bell pepper and avocado into small pieces. Mince the onion. Place everything in the bowl with the corn.

Pour the dressing over your salad and toss to combine.

grilled corn and avocado salad

This can be served warm, as i did, underneath some beautiful scallops.

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P.S. Check out my latest Instagram post for tips on the perfect seared scallops!

P.P.S. I drank a delicious strawberry rhubarb margarita – which I shared also shared on instagram!

Enjoy!!


Makes: 2-3 servings (as a salad), 6 servings (as a salsa)

Prep: 10 minutes, Cook: 15 minutes, Total: 25 minutes

  • 2-3 ears corn
  • 1 bell pepper
  • 1 large avocado
  • 1/4 onion (red or white)
  • 1 tablespoon olive oil, plus more for grilling
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon honey (or agave)
  • Salt and pepper to taste
  • Pinch of cayenne

Brush the corn and bell pepper with olive oil.

Grill the corn and bell pepper for about 10-15 minutes until lightly charred. Let cool until easily handled.

In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and cayenne.

Cut the corn off the cob and place into a medium bowl. Dice the bell pepper and avocado into small pieces. Mince the onion. Place everything in the bowl with the corn.

Pour the dressing over your salad and toss to combine.

Serve warm, cold, or room temp!

Enjoy!!


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