INSANE Grilled Corn Salad with Creamy Avocado

INSANE Grilled Corn Salad with Creamy Avocado

Enjoy this vibrant corn salad featuring creamy avocado, zesty lime, and a hint of smoky chipotle for a delightful side dish.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Side Dish

Calories: 250

Ingredients Method Notes

Ingredients

  

• 6 ears fresh corn, husks and silk removed
• 2 ripe avocados, pitted
• 4 tablespoons extra virgin olive oil
• juice of 2 limes
• 2 teaspoons honey
• 1 1/2 teaspoons chipotle chili powder
• 1 teaspoon smoked paprika
• 1 jalapeño, seeded if desired and chopped
• Kosher salt and black pepper
• 2 tablespoons chopped fresh chives

Method

 

1. Heat a grill or broiler to high. Slice kernels from 3 ears of corn and add to a large bowl. Grill or broil the remaining 3 ears until lightly charred all over. Let cool enough to handle, then slice kernels off the cob and add to the bowl with the raw corn.
2. Add the avocados, 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt to a food processor or blender. Puree until completely smooth. Add 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.
3. To the bowl with the corn, add the remaining 3 tablespoons olive oil, the remaining lime juice, honey, chipotle chili powder, smoked paprika, and chopped jalapeño.
4. Season generously with salt and pepper and toss everything to combine.
5. Stir in the chopped fresh chives.
6. Spoon the reserved avocado puree into the bottom of a serving bowl and top with the corn salad. Serve immediately.

Notes

– Grill the corn until it has nice char marks for the best smoky flavor.
– Use ripe but firm avocados for the smoothest ‘mayo’.
– Adjust the jalapeño and chipotle powder to your preferred spice level.
– If serving later, keep the dressing separate and toss just before serving to maintain freshness.

Allergens: Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The secret to this INSANE Grilled Corn Salad lies in the grilling of the corn. Grilling the corn kernels directly over a flame, or on a very hot grill pan, caramelizes the natural sugars in the corn. This process intensifies the corn’s sweetness and adds a subtle smoky char that raw or boiled corn simply cannot replicate. When grilling, aim for kernels to develop dark brown or black spots, but avoid burning them to a crisp. This charring is crucial for the salad’s complex flavor profile. After grilling, it’s important to let the corn cool slightly before cutting the kernels off the cob. This prevents the kernels from becoming mushy and ensures they retain their distinct texture. The creamy avocado dressing, emulsified with lime juice and seasoned with chipotle and smoked paprika, acts as a perfect counterpoint to the sweet, smoky corn. The chipotle powder provides a gentle, lingering heat, while the smoked paprika adds another layer of smoky depth. The honey balances the acidity of the lime and the heat from the chili, creating a harmonious dressing.

Troubleshooting

• Problem: Corn is bland after grilling. Fix: Ensure your grill or grill pan is sufficiently hot before adding the corn. Proper heat is essential for caramelization and charring. Also, season the corn lightly with salt and pepper before grilling.
• Problem: Avocado dressing is too thin. Fix: The avocado itself should provide significant body. If it’s still too thin, you can add a touch more avocado or a small amount of plain Greek yogurt or sour cream to thicken it, though this will alter the flavor profile slightly.
• Problem: Salad is too spicy. Fix: Remove the seeds and membranes from the jalapeño before chopping, as this is where most of the heat resides. For future batches, use less jalapeño or omit it entirely. You can also add a bit more honey to balance the heat.
• Problem: Corn is difficult to cut off the cob after grilling. Fix: Let the corn cool for a few minutes after grilling. Use a sharp knife and carefully slice downwards, holding the cob steady. You can also stand the cob upright on a cutting board to make slicing easier.

Substitutions

• For fresh corn: Frozen corn kernels can be used. Thaw them completely and then grill or pan-sear them in a hot skillet until slightly charred. The flavor will be less intense than fresh grilled corn, but still good.
• For fresh chives: Finely chopped green onions (scallions), cilantro, or parsley can be used. Each will impart a different, but complementary, flavor. Cilantro will add a bright, fresh note, while green onions offer a mild oniony bite.
• For honey: Maple syrup or agave nectar can be used as sweeteners. Maple syrup will add a slightly different sweet note, while agave is more neutral. Adjust the quantity to taste.
• For chipotle chili powder: Regular chili powder can be used, but you will lose the smoky element. A pinch of cayenne pepper can be added for heat, but be cautious as it is potent. Smoked paprika is essential for the smoky flavor, so try not to substitute it.

Pro tips

• Grill the corn until it has nice char marks for the best smoky flavor.
• Use ripe but firm avocados for the smoothest ‘mayo’.
• Adjust the jalapeño and chipotle powder to your preferred spice level.
• If serving later, keep the dressing separate and toss just before serving to maintain freshness.

Enjoy this refreshing and satisfying grilled corn salad as a flavorful addition to your next meal. It’s a simple way to bring a taste of summer to your table.

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