Description
A vibrant and flavorful corn salad that combines grilled corn, fresh veggies, and creamy avocado, perfect for summer gatherings.
Ingredients
Scale
- 2 medium shallots, very thinly sliced
- 2 small jalapeño peppers, thinly sliced into rounds
- 3 1/2 tablespoons lime juice, plus more for serving
- 2 tablespoons extra virgin olive oil, plus more for grilling
- 1/2 teaspoon ground cumin
- Kosher salt or sea salt to taste
- Freshly cracked black pepper
- 6 medium or 4 large ears of corn, husked
- 1 pint cherry tomatoes
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/2 – 3/4 cup cilantro leaves and tender stems, finely chopped
- 1 large ripe avocado, diced or torn into chunks
Instructions
- In a small bowl, mix together sliced shallots, jalapeños, lime juice, and olive oil. Season with cumin, salt, and pepper. Let it marinate for 20-30 minutes.
- Brush corn cobs lightly with olive oil. Preheat grill pan over high heat. Grill corn for 10-12 minutes until charred and tender.
- Toss cherry tomatoes with olive oil, salt, and pepper and grill for about 3-5 minutes until charred and soft.
- Once the corn is cool enough, shave the kernels into a large bowl.
- Add grilled tomatoes, marinated shallot mixture, pinto beans, and cilantro to the bowl with corn. Toss gently and incorporate avocado. Adjust seasoning with lime juice, salt, or pepper to taste.
Notes
Ensure avocado is ripe for maximum creaminess. The salad can be made a few hours in advance for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: grilled corn salad, summer salad, barbecue salad, vegetarian salad, fresh corn salad
