Grilled corn salad
Try this delightful grilled corn salad recipe for a burst of smoky flavors paired with fresh ingredients, creating a perfect harmony of tastes.
Ingredients:
- 4 ears white corn
- drizzle olive oil
- 1 pint cherry tomatoes
- 1/4 of a red onion, diced
- cilantro, handful, minced
- 1 avocado, medium dice
- 1 lemon, juiced
- drizzle of high quality olive oil
- 2 teaspoons cumin seeds, lightly toasted
- kosher salt, to taste
Instructions:
- Preheat your BBQ grill. Lightly brush the corn with olive oil and grill until it gets slight grill marks. Allow it to cool.While the corn is grilling, place the onion in a bowl of icy water to reduce bitterness for at least 30 minutes; then drain.Place cherry tomatoes in a serving bowl. If you can't find very small ones, simply cut regular cherry tomatoes in half.Combine the onion and cilantro.Gently cut the corn kernels off the cobs and add them to the bowl.Prepare a dressing by mixing olive oil, lemon juice, and cumin in a small jar or bowl. Drizzle it over the corn mixture and add the avocado.Season with salt and toss well.Serve and enjoy.
Summary:
- Calories: 995 kcal
- Fat: 64 g
- Protein: 21 g
- Carbs: 112 g
- Potassium: 3024 mg
- Magnesium: 256 mg