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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - ears of corn
  • 1 cloves - garlic, minced
  • 1 - jalapeño, seeds and ribs removed; minced
  • 2 - limes (zest and juice)
  • 1/2 cups - extra-virgin olive oil
  • 2 - ripe avocados, peeled and diced
  • 1 cups - cherry tomatoes, halved
  • 6 - scallions, white and green parts thinly sliced
  • 3/4 cups - fresh cilantro, chopped
  • - kosher salt and freshly ground black pepper
  • Directions:

    Soak the ears of corn in their husks overnight in salted water.

    Heat a charcoal or gas grill to medium-low. Put the soaked ears, still in their husks, on the grill and close the lid. Cook for 20 minutes.

    Meanwhile, in a large bowl, combine the garlic, jalapeño, and a large pinch of salt. Add the lime zest and juice and whisk in olive oil. Add one avocado (reserving the other one to stir in at the end so pieces still have their shape), tomatoes, scallions and cilantro and gently toss.

    Remove the corn from the grill and let it cool enough to be able to handle it. Peel off and discard husks. Working over the salad bowl to catch any juices, cut the kernels from the cobs and add them to the salad.

    Toss to combine and season with salt and pepper to taste.

    Brief Description

    Grilled corn served in a salad with garlic, jalapeno, avocados, cherry tomatoes and cilantro.

    Main Ingredient:

    grilled corn

    Category:  Beverages

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 20 min


    Posted By:

    Posted On:

    March 1, 2017

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