Fresh corn is one of the things I look forward to most about summer eating. I love it on the cob, in tacos, on salads, nearly anyway I can get it. This salad is a perfect side dish for any summer dinner or potluck. I love the smokey flavor of grilled corn and it goes great with the creamy avocado and spicy jalapeno.
You can definitely eat this salad on its own as a side dish but it would also be a great addition to fajitas. As soon as fall comes around and I start making soup again I’ll definitely be making a batch of this to throw on top of a bowl of Spicy Black Bean Soup. I’m already looking forward to it!
- 4 ears fresh sweet corn
- 2 avocados, seed removed and chopped
- 1 jalapeno pepper, seeds removed and diced
- ½ cup red onion, chopped
- 1 cup chopped tomatoes
- 3 tbl. fresh lime juice
- salt and pepper to taste
- Shuck the corn and place in a pot filled with water. Place on the stove over high-heat and heat until boiling. Cook another 3 minutes, then turn off the heat and remove the corn from the water. Place the corn on the grill and turn occasionally until a few of the kernels are blackened. Let cool to room temperature.
- Use a knife to remove the corn kernels and place them in a large bowl. Add the avocado, jalapeno, red onion, tomato and lime juice. Carefully stir until combined. Salt and pepper to taste, then chill prior to serving.
Adapted from Two Peas and Their Pod