Name: INSANE Grilled Corn Salad with Creamy Avocado
Prep time: 30 min
Total time: 30 min
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

This grilled corn salad is a vibrant and flavorful dish perfect for any summer gathering. Featuring smoky grilled corn kernels tossed in a creamy, dairy-free avocado dressing, it offers a delightful balance of spice and freshness. It’s an easy-to-make recipe that transforms simple ingredients into a show-stopping side or appetizer. Ideal for barbecues, picnics, or a light lunch, this corn salad is incredibly versatile. The homemade avocado ‘mayo’ provides a rich, luscious texture without any dairy, making it a fantastic option for various dietary needs. Get ready to impress your guests with this unique and delicious take on street corn.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

INSANE Grilled Corn Salad with Creamy Avocado

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Prep Time 30

Total Time 30

Servings: 6

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

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.
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.
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.
Season generously with salt and pepper and toss everything to combine.
Stir in the chopped fresh chives.
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.

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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