Bright grilled corn salad with avocados and cilantro lime dressing. Perfect for summer meals, BBQs, and potlucks.
Grilled avocados are my new favourite food. I’ve never really been into “warm avocados”, and yet here I find myself. Craving the delicious and soft green vegetable with the slightly charred exterior.
It might seem like a totally crazy idea, but I tried them at casual healthy restaurant here in Vancouver and I was smitten. They go so well with grilled corn and this Cilantro Lime Vinaigrette. BBQ side dish perfection.
How to grill corn on the cob:
There are a few ways to grill corn. In the past I’ve soaked the entire cob (husk and all) in water and then grilled the cob. This method basically steams the corn from the inside out.
I’ve also parboiled the cob, husks removed, and then grilled them. This is leaves a similar texture to simply boiling corn, but it adds a pot to wash and more time so I’ve nixed it.
I now simply remove the husks the corn on the cob, rub with some vegetable oil, and grill them directly. This gets the charred marks on the corn and cooks them in about 2-4 minutes per side (rotate in quarters for even cooking).
I love the vinaigrette used in this recipe and so did my kids. I separated out a bunch of corn for my preschooler who hates cheese, but she loved the bright lime flavour the dressing brings to this corn salad. This BLT Rice Bowl has a scrumptious Avocado Lime Dressing that’s a great switch up if your kids aren’t into eating grilled avocado.
More corn recipes:
Bright grilled corn salad with avocados and cilantro lime dressing. Perfect for summer meals, BBQs, and potlucks.
- 4 ears corn, husked
- 2 med-large avocados, halved, pit and skin removed*
- 1 cup chopped fresh cilantro leaves and tender stems
- 1/2 cup crumbled feta cheese
- 1/3 cup avocado or olive oil, plus more for brushing vegetables
- 2 tsp lime zest
- 1/4 cup lime juice
- 1 clove garlic, minced
- 1/2 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
-
Heat grill to medium-high heat. Lightly brush corn and avocado halves with olive oil. Grill for 4-5 minutes per side till you have nice grill marks, turning a quarter turn every 4-5 minutes. Remove from grill and let cool for a few minutes.
-
Meanwhile, whisk together lime juice, lime zest, 1/3 cup olive oil, cilantro, salt and pepper into a large bowl.
-
Holding the corn by the end carefully run a sharp knife down all sides of each ear of corn to remove the kernels. Add to bowl with vinaigrette. Top with feta and toss to ensure dressing coats the salad. Top with sliced grilled avocado.
* I find it easiest to remove the skin of an avocado by cutting the avocado in half and then peel the skin off with my hands.
Enjoy! xo
Comments