Corn Tomato And Avocado Salad Recipe
Serve your colorful and delicious Corn Tomato and Avocado salad as a side dish with grilled meats or as an entree. We enjoy tossing a little cooked and crumbled bacon in and serving as a light entree in the summer.
Ingredients
- 2 large ears of fresh corn husks and silks removed
- 1 Tbsp. unsalted butter melted
- 1 medium red onion halved and cut into thick slices
- 1 lb. Cherry or Grape tomatoes halved (can most tomatoes cut into big chunks)
- 1 large fresh avocado chopped into bite size pieces
- 1/4 Cup fresh parsley roughly chopped
- 3 Tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Shuck the corn to remove all the silks. Baste with melted butter and place directly on the grill with a medium heat. Turn the corn every few minutes to make sure it is cooked evenly on all sides.
- For Indoor cooking: Use an indoor grill or a griddle. If grilling, directions are the same as above. If using a stove top griddle, spray your griddle pan first so the corn won’t stick if using that cooking method. Cook on medium heat turning often.
- Cook corn until kernels are slightly charred, rotating about one-quarter turn every couple of minutes until each side is done.
- Grill the red onion while the corn is grilling. Turn them over once before removing from the grill. You want them just slightly heated with a few grill marks.
- Remove the vegetables from heat and slice kernels from cob using a sharp knife.
- Add the corn and onions to a large bowl then add the remaining ingredients. Toss to blend.
- Serve immediately or refrigerate covered for later.
Notes
If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
Nutrition
Serving: 1o