Description
Grilled kernels sizzle to smoky perfection, tossed with crisp peppers, creamy avocado, and a tangy lime-cumin dressing. Fresh cilantro and jalapeno add bright, peppery notes to each refreshing bite.
Ingredients
- 4 ears corn
- 1 red bell pepper
- 1 small red onion
- 1 jalapeno pepper
- 1 avocado
- 1/4 cup fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat grill to medium-high heat.
- Brush corn with 1 tablespoon of the olive oil and season with half of the salt and pepper.
- Grill the corn for 10–12 minutes, turning occasionally, until lightly charred on all sides; remove and let cool.
- Dice the bell pepper, red onion, jalapeno (seeds removed if desired), and avocado; chop the cilantro.
- Cut the cooled corn kernels off the cobs and place in a large mixing bowl.
- In a small bowl whisk together the remaining olive oil, lime juice, cumin, chili powder, remaining salt, and pepper to make the dressing.
- Pour the dressing over the corn and vegetables, add the cilantro, and gently toss to combine before serving.
Notes
- For a milder salad, remove all seeds from the jalapeno.
- Salad can be made a few hours ahead and chilled to let flavors meld.
- Freshly squeezed lime juice yields the brightest flavor.
- Store leftovers in an airtight container for up to 2 days.