Avocado Corn Salad

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This avocado corn salad is a fresh and flavorful summer salad made with grilled corn, chunks of avocado, cilantro, queso fresco, crunchy pepitas and a chili honey lime vinaigrette.

Prep Time15

Cook Time10

Total Time25

Course: Salads

Cuisine: Southwest

Keyword: avocado corn salad, avocado salad, corn salad

Servings: servings

Author: Danae Halliday

Ingredients

Avocado Corn Salad

2 avocados peeled and diced
4 ears of corn husks and silk removed
1/2 cup diced red onion
1 jalapeño seeds and vein removed and finely diced
1/2 cup crumbled queso fresco
1/2 cup cilantro leaves chopped
3 tablespoons unsalted pepitas toasted

Honey Lime Vinaigrette

1 1/2 tablespoons olive oil
1 1/2 tablespoons honey
1/4 cup fresh squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

Instructions

Preheat grill to 400° F. Rub the corn with a little olive oil and sprinkle on salt. Grill for 8-10 minutes, turning it every few minutes so it cooks evenly. Remove from the grill and let it cool for several minutes before cutting the kernels off.
Whisk together all of the ingredients for the vinaigrette in a measuring glass or small bowl.
In a serving bowl, add all of the ingredients for the salad and pour the vinaigrette over the top of them. Gently toss the salad together with spoons until everything is coated in the vinaigrette. Taste for seasoning and serve.

Nutrition