Charred Corn and Avocado Southwest Salad

• 1 tablespoon olive oil
• 2 cups fresh corn kernels (about 4 ears)
• 1 avocado, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste
• Optional: crumbled queso fresco or feta cheese

Steps

1. 1 Preheat grill or grill pan to medium-high heat.
2. 2 Toss corn kernels with olive oil and a pinch of salt. Grill for 5-7 minutes, stirring occasionally, until charred.
3. 3 Let the corn cool for a few minutes.
4. 4 In a large bowl, combine grilled corn, avocado, red bell pepper, red onion, and cilantro.
5. 5 In a small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper.
6. 6 Pour the dressing over the salad and gently toss to combine.
7. 7 Taste and adjust seasoning if necessary.
8. 8 Serve immediately or chill for flavors to meld. Garnish with crumbled cheese if desired.

Equipment

• Grill or grill pan
• Large bowl
• Whisk

Variations

• Add black beans for extra protein.
• Incorporate diced tomatoes for added freshness.

Substitutions

• Use frozen corn if fresh is not available; thaw and drain before grilling.
• Substitute feta cheese for queso fresco if preferred.

Pairings

• Grilled chicken or steak
• Warm flour tortillas
• A chilled Mexican lager

Nutrition

Tips

• For best results, use fresh corn on the cob instead of canned.
• If grilling outdoors, keep an eye on the corn to prevent burning.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: This salad does not freeze well due to the avocado.

Serving Suggestions

• Serve with grilled chicken or fish for a heartier meal.
• Pair with warm corn tortillas for a satisfying Tex-Mex experience.

FAQ