RECIPE: Grilled Corn and Avocado Salad

Take advantage of all that sweet corn this summer with this refreshing grilled corn and avocado salad. And Bonus: it’s a perfect quick side dish for bbq’s and summer dinner parties.

PREP TIME: About 45 MIN.  |  servings: 6   |   FROM LHTC


For the Grilled Corn:

  • 5 Ears Fresh Corn, cleaned
  • 1/4 cup Unsalted Butter, softened
  • 1 teaspoon Salt
  • 1 teaspoon Red Chile Flakes

For the Dressing:

  • 2 Small Limes, juiced
  • 2 teaspoons White Vinegar
  • 2 teaspoons Honey

For the Salad:

  • 2 Avocados, diced
  • 1/2 cup Cilantro, chopped
  • 6 ounces Queso Fresco, crumbled
  • Salt and Pepper


  1. Grill the corn: preheat a grill pan or grill to medium-high heat. Mix together the unsalted butter, salt and chile flakes. Brush over corn and grill cobs until tender and charred. Allow to cool before removing kernels from cob.
  2. Make the dressing: in a small bowl, stir together the lime juice, white vinegar and honey.
  3. Assemble the salad: in a large bowl, toss together grilled corn kernels, avocado, cilantro and lime juice mixture. Fold in queso fresco. Season with salt and pepper to taste – adding extra lime juice if necessary. Cover and let rest 30-60 minutes before serving.

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