Corn and Avocado Salad
Corn is the perfect side dish for your backyard BBQ! It’s especially sweet during the summer months. I love corn topped with just a bit of butter and sea salt; or covered in spicy mayo, cilantro and cotija cheese. But I REALLY love it in this Corn and Avocado Salad. It pairs perfectly with Teriyaki Tri-Tip (find recipe here), BBQ chicken or cheeseburgers. This salad is full of color, fresh veggies and lots of different flavors and textures. I like to make it the morning of a BBQ or dinner party and just keep it in the fridge until ready to serve.
Serves 10
Ingredients:
- 4 ears of corn
- 1 cups of chopped red onion
- 2 roasted red peppers, diced
- 2 cups of cherry tomatoes, halved
- 2 jalapeños, seeded and finely diced
- 8 oz fresh mozzarella cheese, cubed
- 3 avocados, diced
- ¼ cup chopped cilantro
- ¼ cup olive oil
- 1 lime, zested
- 3 tbsp lime juice
- 3 cloves of garlic, minced
- 1 tsp salt
Directions:
You can either boil or grill the corn. If boiling the corn, bring water to a boil and add in the corn. Cook for about 5 minutes or until tender. Remove from water and allow to cool. If grilling, place corn onto a preheated grill. Cook for about 10 minutes, turning the corn halfway through. Remove from grill and allow to cool.
In a small bowl, whisk together olive oil, lime zest, lime juice, garlic and salt. Set aside.
Once cool enough to handle, cut the kernels off the cob. Then add them to a large bowl, followed by the onions, roasted red peppers, tomatoes, jalapeños, mozzarella, avocado and cilantro. Pour dressing over the top and toss. Refrigerate until ready to use.
