American 15 min

Grilled Corn and Avocado Salad

Name: Grilled Corn and Avocado Salad
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 ears fresh corn, husked; 2 ripe avocados, diced; 1 cup cherry tomatoes, halved; ¼ red onion, finely diced; 1 jalapeño, seeded and minced; ⅓ cup fresh cilantro, chopped; 3 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 teaspoon cumin; ½ teaspoon smoked paprika; Salt and black pepper to taste; 2 oz cotija cheese, crumbled

vegetarianhealthygluten-freequick

Ingredientsfor 2

280

Cal

Protein

28g

Carbs

17g

Fat

14 ears fresh corn, husked
22 ripe avocados, diced
31 cup cherry tomatoes, halved
4¼ red onion, finely diced
51 jalapeño, seeded and minced
6⅓ cup fresh cilantro, chopped
73 tablespoons fresh lime juice
82 tablespoons olive oil
91 teaspoon cumin
10½ teaspoon smoked paprika
11Salt and black pepper to taste
122 oz cotija cheese, crumbled

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Instructions

1
Preheat grill to high. Grill corn directly on the grates, turning every 2 minutes, for 10–12 minutes total until charred in spots on all sides. Let cool slightly, then cut the kernels from the cob by standing the ear upright on a cutting board and slicing straight down.
2
In a large bowl, whisk lime juice, olive oil, cumin, paprika, salt, and pepper. Add warm corn kernels, cherry tomatoes, red onion, and jalapeño; toss to coat. Let the salad sit 5 minutes so the flavors meld. Gently fold in diced avocado.
3
Transfer to a serving platter. Scatter cotija cheese and fresh cilantro over the top. Serve warm, at room temperature, or slightly chilled.