Charred corn and avocado salad with lime, chili and tomato
Delight in a mouthwatering Charred Corn & Avocado Salad with zesty lime, spicy chili, and juicy tomato for a burst of flavor in every bite.
Ingredients:
- 5 ears of corn
- 1 poblano pepper, cut into small pieces
- 1/2 red onion, thinly sliced
- 2 teaspoons olive oil
- 2 pinches kosher salt + freshly ground black pepper
- 1 large or 2 small avocado, cut into small dice
- 1/2 cup cherry tomatoes, halved or quartered
- 2 tablespoons lime juice, plus lime wedges for serving
- 1/2 teaspoon honey
- 1 teaspoon cayenne or Aleppo pepper, to taste
- 1/4 cup extra virgin olive oil
- 1 handful fresh basil and mint leaves, roughly torn
Instructions:
- Preheat your broiler to medium-high and position your oven rack about 4" to 6" below the heating element.
- Prepare the corn by removing the husk and silk. Cut the kernels off the cob using your preferred method and place them in a bowl. Combine with diced poblano and sliced red onion. Drizzle one to two teaspoons of olive oil over the mixture to coat evenly, then season with salt and pepper. Spread the ingredients on a sheet pan (you can line it with foil for easier cleaning) or a large skillet. Make sure to use a sturdy pan as thinner pans may bend under the broiler.
- Broil the corn, poblano, and red onion for 3 to 5 minutes, shaking the pan occasionally, until they develop some charring. You want a bit of charred spots, but be careful not to overcook. Remove the pan, add the avocado, and broil for an additional minute or two. If you prefer your avocado cold, you can skip this step and add it later. As the ingredients broil, you may notice some corn kernels popping on the hot surface, indicating they're ready. Take the pan out of the oven.
- For the lime vinaigrette, mix lime juice, honey, and cayenne together. Slowly pour in the extra virgin olive oil while whisking until well combined. Season with salt to taste.
- Transfer the cooked ingredients to a serving bowl, then add cherry tomatoes, mint, and basil. Drizzle the lime vinaigrette over the salad a little at a time, tossing gently. You might not need all of the vinaigrette. Adjust the seasoning to your preference. Serve with lime wedges.
Summary:
- Calories: 1539 kcal
- Fat: 96 g
- Protein: 26 g
- Carbs: 179 g
- Potassium: 3109 mg
- Magnesium: 282 mg