Grilled Street Corn and Avocado Salad
Perfect for a summer cookout. Grilled corn right off the cob combined with a zesty dressing and sprinkle of Cotija cheese.
Servings: 6
Calories: 130kcal
Ingredients
- 4 cups corn about 6 ears
- 1 tsp butter melted
- 1 lime zested and juiced
- ¼ cup mayonnaise
- 1 tsp chili powder
- ⅛ tsp kosher salt
- 2 tsp chopped cilantro
- 3 tbsp crumbled cotija cheese
- 1 avocado, diced
Instructions
Prepare and Cook the Corn
- Preheat the grill to 400℉.
- Remove the husk and silk from the corn. Leave part of the stem on to make it easier to hold and turn on the grill.
- Brush each cob with some butter, just enough so it won't stick to the grill grates.
- Once the grill is hot, place the corn directly on the grates. Grill, turning until the corn is bright yellow and grill marks appear on all sides. Remove from the grill and allow it to cool.
Prepare the Dressing
- While the corn is cooling, combine the mayonnaise, lime juice and zest, chili powder, and salt in a small bowl.
Assemble the Salad
- Holding the stem of the ear of corn, place the tip on the cutting board so it is standing vertically over a cutting board. With a sharp knife slowly slice the corn off the cob, from the stem end to the tip. Move around the ear slicing the corn off. Place the corn in a large bowl. Repeat with each ear of corn.
- Stir the dressing into the corn and combine well. Add the cheese and mix. The salad can be refrigerated at this point.
- Just before serving, garnish with chopped cilantro and mix in chopped avocado if desired.
Nutrition
Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 200mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg