Most corn salads are just corn with things thrown in. This one seasons the corn before it hits the bowl. Six ears grilled until charred, or frozen corn sauteed with olive oil, cumin, and cayenne pepper. Then diced avocado, crumbled feta, cilantro, lime juice, salt, and pepper. The spiced corn carries the whole salad. We keep making this through August and September when corn is at its best.
The cumin and cayenne in the corn make this taste like Mexican street corn in salad form. The feta replaces the cotija you would normally see, and the lime and cilantro finish it the same way.
Tips for Making Grilled Corn and Avocado Salad
Char the corn properly
If grilling, cook the ears until you see black spots on the kernels. That char is caramelised sugar and it tastes sweet and smoky.
If using frozen corn, saute it in a hot pan with olive oil, cumin, and cayenne. Let it sit without stirring for a minute at a time so it develops colour.
Add the avocado last
Dice the avocado right before assembling. It browns quickly. Squeeze the lime juice over the avocado pieces first, then toss with the corn and feta.
Do not overmix. Avocado turns to mush if you stir aggressively. Fold it in gently with a spatula.
Grilled Corn and Avocado Salad
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian
Description
This Grilled Corn and Avocado Salad is a vibrant and flavorful dish, combining the sweetness of corn with creamy avocado and tangy feta, perfect for a summer meal.
Ingredients
Units
- 6 ears corn (or 2 cups frozen corn, thawed)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 avocados, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- If using fresh corn, grill the ears until charred and cooked through, then cut the kernels off the cob.
- If using frozen corn, sauté in a pan with olive oil, cumin, and cayenne pepper until heated through and slightly charred.
- In a large bowl, combine the corn, diced avocados, feta cheese, and cilantro.
- Squeeze lime juice over the salad and season with salt and pepper to taste.
- Toss gently to combine and serve immediately.
Notes
For a smoky flavor, use frozen fire-roasted corn. If using regular frozen corn, add cumin and cayenne for extra flavor. Leftovers keep well, but add avocado and feta just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Carbohydrates: 30
- Fiber: 7
- Protein: 6
- Cholesterol: 15 mg
Frequently Asked Questions
Can I use canned corn?
You can, but it lacks the sweetness and crunch of grilled fresh corn. If using canned, drain well and saute in a dry pan to remove some moisture before adding spices.
How far ahead can I make this?
Make the corn and dressing ahead. Add the avocado and feta just before serving. The corn mixture keeps in the fridge for a day. The avocado does not.
Can I skip the cumin and cayenne?
You can, but the salad loses its personality. Plain corn with avocado and lime is fine. The spices are what make it interesting.
If You Liked This Recipe, You’ll Love These
- Summer Corn and Avocado Salad
- Grilled Polenta Salad with Burrata
- Grilled Broccoli and Corn Pasta Salad with Lemon-Garlic Dressing
- Grilled Corn and Shrimp Salad
The post Grilled Corn and Avocado Salad appeared first on Honest Cooking and Travel.
