Happy Friday! I still can’t believe it’s already Friday, I feel like I just got my momentum this week with the midweek holiday and the summer is going by really fast. I feel the need to use all my favorite summer produce so I get to share some new recipes I have been planning for 2023. This is a lovely salad to make, a good one also to use a bunch of fresh corn, if you’re like me who impulsively bought way too many this is a good recipe to use them up. While this recipe is not a new preparation at large, its very reminiscent of the famous Mexican Elote, we love all the variations of Mexican corn recipes as along as it comes with a good vehicle of yummy sauce. A perfect side when you don’t want to heat up the house, well only if you grill them outdoors.
Speaking of seasonal recipes, corn is getting into its peak season, they’re sweet, crisp and so so good. This could make a great side dish and a salad for lunch. I love it with grilled proteins or packed into a taco with a good sauce. Serve it with some tortilla chips, or put it over a piece of grilled fish or salmon for a quick weeknight meal.
Tips
- Grilling Corn: We want just a light char all around. Usually it takes about 5-7 minutes over high heat rotating until it’s charred around the entire cob. Once you got the char, remove and slice off the kernels and use as needed. The husk can be pulled back and tied with a string or one of the corn leaves, it helps to hold and looks pretty. Pull it out if you don’t care!
- Boiling Corn: to boil the corn instead of grilling, simply bring a large pot of water to a boil and drop the cobs in for 5 minutes. Remove after 5 minutes, cool and then slice off the kernels and use as needed.
- Jalapeño: We love a little heat in this salad, if you prefer the salad to be mild leave out the jalapeños or deseed them.
- Sauce: I feel the recipe as written is perfect, however my husband suggested it needed more. So he added my Chipotle sauce and tucked it all in a taco. We loved it even more!
You’ll Need
- Fresh Corn
- Poblano
- Red onion
- Jalapeno
- Garlic
- Avocado
- Green onions
- Chives
- Cilantro
- Limes, lots of it!
Grilled Corn Avocado Salad
Ingredients
- 5-7 fresh corn on the cob grilled and kernels removed
- 1 medium red onion chopped into small pieces
- 2 medium poblano chopped into small pieces
- 3-4 medium garlic cloves, minced
- 1-2 medium jalapeño chopped and deseeded if necessary optional
- 1 large avocado, diced
- 1-2 tbsp olive oil
- 1-2 limes, juiced one about 3 tbsp
- ½ cup cilantro chopped
- ¼ cup chives, sliced
- 2-3 green onions or scallions, chopped
- sea salt as needed
- chipotle sauce optional but recommended
Instructions
- Grill the corn on an indoor or outdoor grill until lightly charred. Remove kernels from the cob.
- In a large skillet, heat olive oil over medium high heat. Add the chopped onion, poblano, garlic and jalapeno if using and sauté for 5-6 minutes until translucent. Add the green onions, and sauté for 60 seconds. Add the grilled corn and season with salt and pepper.Â
- Take it off the heat and taste and adjust seasoning as needed. Transfer everything to a serving bowl and let cool slightly. Add the chopped cilantro, green onions, chives, lime juice, avocado, salt and pepper to toss to combine. Serve with extra lime slices if desired.
- If you need extra zing drizzle some chipotle aioli.
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