Grilled Mexican Corn and Avocado Salad

Grilled Mexican Corn and Avocado Salad might be just the Mexican recipe you are searching for. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 101 calories. For 75 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. The Fourth Of July will be even more special with this recipe. A mixture of avocado, ears corn, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 35 minutes. It works well as a very reasonably priced side dish. 300 people have made this recipe and would make it again. It is brought to you by Peanut Butter and Peepers. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 48%, this dish is good. Mexican Street Corn Salad with Avocado, Esquites (Mexican Corn Salad) Avocado Toast, and GRILLED PORTOBELLO STEAK SALAD WITH AVOCADO, LIME & GRILLED CORN are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 avocado, pitted, cut in half (123 grams)

3 ears corn, husked (345 grams for kernels only)

2 jalapenos (18 grams)

Juice of 1 lime

1/3 large onion (92 grams)

Salt & Pepper

1/2 oz Cojita cheese

Equipment:

grill

knife

bowl

Cooking instruction summary:

Soak corn in water for 30 minutesOn a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set a side. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred. About 3 minutes on each side.To prepare dish. When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.Add juice of a lime, cojita cheese and salt and pepper to the bowl of vegetables. Mix well and serve.

 

Step by step:


1. Soak corn in water for 30 minutes

2. On a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes.

3. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set a side. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred. About 3 minutes on each side.To prepare dish. When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl.

4. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.

5. Add juice of a lime, cojita cheese and salt and pepper to the bowl of vegetables.

6. Mix well and serve.


Nutrition Information:

Quickview
103k Calories
2g Protein
6g Total Fat
11g Carbs
4% Health Score
Limit These
Calories
103k
5%

Fat
6g
10%

  Saturated Fat
1g
9%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
2mg
1%

Sodium
217mg
9%

Get Enough Of These
Protein
2g
6%

Vitamin C
11mg
14%

Fiber
3g
13%

Folate
47µg
12%

Potassium
299mg
9%

Vitamin B5
0.81mg
8%

Vitamin K
7µg
7%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
7%

Phosphorus
71mg
7%

Magnesium
27mg
7%

Vitamin B1
0.1mg
6%

Manganese
0.13mg
6%

Vitamin E
0.85mg
6%

Vitamin B2
0.08mg
5%

Copper
0.09mg
5%

Vitamin A
191IU
4%

Zinc
0.5mg
3%

Iron
0.45mg
2%

Calcium
23mg
2%

Selenium
0.75µg
1%

covered percent of daily need
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An average person in the U.S. eats 35 tons of food in a lifetime.

Food Joke

You think John the Baptist started the SBC. You think God's presence is strongest on the back three pews. You think "Amazing Grace" is the national anthem. You judge the quality of the sermon by the amount of sweat worked up by the preacher. Your definition of fellowship has something to do with food. You ever wondered when Lottie Moon and Annie Armstrong would get paid off. You honestly believe that the Apostle Paul spoke King James English. You think worship music has to be loud. You think Jesus actually used Welch's grape juice and saltine crackers. You judge the quality of a service by its length. You ever wake up in the middle of the night craving fried chicken and interpret that feeling as a call to preach. You believe that you are supposed to take a covered dish to heaven. You have never sung the third verse of any hymn. You have never put an IOU in the offering plate. You think someone who says "Amen" while the preacher is preaching might be a Charismatic. You complain that the pastor only works one day and then he works too long. You clapped in church and felt guilty about it all week. You are old enough to get a senior discount at the pharmacy, but not old enough to promote to the Senior Adult Sunday School; you think the only promotion after that is the cemetery. You are upset that Joshua brought down the wall of Jericho and think that the deacons should recommend that the church pay for it to prevent a general ruckus. You are upset that the last hymn in the new hymnal is numbered "666." You happen to know that Lottie Moon is not a member of the Unification Church. You wonder when they are ever going to get that Cooperative Program thing paid for. Original author unknown.

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