Go Back

Grilled Corn Tomato Avocado Salad

Print Recipe Pin Recipe

Ingredients
  

  • 3 fresh ears corn
  • 2 avocados, peeled, diced, seeds discarded
  • 1-pound cherry tomatoes, halved
  • ¼ cup red onion, diced, plus more as desired
  • 2 limes, juiced
  • 1 red chili pepper, sliced
  • ⅓ cup fresh cilantro, torn into small pieces
  • ¼ tsp. cumin, or to taste
  • ½ tsp. smoked paprika
  • 1 - 2 tbsp. extra virgin olive oil, optional
  • Salt and pepper, to taste

Instructions
 

  • Pre-heat a cast iron grill pan or skillet, over medium high heat.
  • Pull the leaves and silk back from the corn; place cob in the hot skillet.
  • Shortly, you will start smelling the smoke and hear the corn pop.
  • Check the corn as browning happens quickly.
  • Turn over/around and roast on all sides to your liking; remove from heat.
  • Hold the corn upright in the middle of a large salad bowl; slice off the kernels straight into the bowl.
  • Add the tomatoes, avocado, onion, red chili pepper and cilantro to the salad bowl; squeeze one of limes over the top.
  • Sprinkle with the cumin, smoked paprika and a pinch of salt and pepper.
  • Drizzle with some olive oil, if desired, and toss to coat; taste and adjust seasonings with salt and pepper and/or more lime, to taste.

Notes

Store in an airtight container, in the refrigerator, for up to 3 days.