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:
covered percent of daily need
