Newsletter
Grilled corn, juicy tomatoes, and creamy avocado come together for this perfect summer-inspired salad. Charring the corn on the grill adds a delicate smokey flavor that pairs wonderfully with sweet, ripe cherry tomatoes and cooling avocado. A simple dressing of olive oil, lime juice and chili powder adds a nice zip to this easily assembled salad. Use your Farmer Owned ingredients to whip up this tasty salad for your next gathering.
Time: 20 minutes
Servings: 6
Ingredients:
1 pound of cherry tomatoes, halved
3 tablespoons of olive oil
3 ears of corn, husks removed
2 medium avocados, cubed
1/2 red onion, thinly sliced
juice of 2 limes
2 cloves of garlic, peeled and grated
1/4 teaspoon of chili powder
1 teaspoon of salt
1/4 a cup of roughly chopped cilantro, plus more for garnish
Directions:
Prepare all ingredients. Rinse and dry all produce and make sure corn is free of any silk. Place halved tomatoes in a large bowl.
Brush the corn with one tablespoon of the olive oil. Place on a hot grill and cook for 5 – 10 minutes turning frequently. The corn should be nicely charred on all sides. Remove the corn and set it aside to cool to room temperature.
Once the corn is cool, run a sharp knife down the sides to remove the kernels from the cob. Add the kernels to the bowl with your halved tomatoes. Discard cobs.
Add the cubed avocado and sliced red onion to the corn and tomatoes.
Add a quarter cup of roughly chopped cilantro leaves, the remaining two tablespoons of olive oil, lime juice, chili powder, grated garlic, and salt. Gently toss to combine. Taste and adjust seasoning, if need be.
Garnish with a few more leaves of cilantro and serve immediately. Enjoy!
Print
Grilled Corn and Tomato Salad
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 6 1x
Print Recipe
Pin RecipeDescription
Grilled corn, juicy tomatoes, and creamy avocado come together for this perfect summer-inspired salad.
Ingredients
- 1 pound of cherry tomatoes, halved
- 3 tablespoons of olive oil
- 3 ears of corn, husks removed
- 2 medium avocados, cubed
- 1/2 red onion, thinly sliced
- juice of 2 limes
- 2 cloves of garlic, peeled and grated
- 1/4 teaspoon of chili powder
- 1 teaspoon of salt
- 1/4 a cup of roughly chopped cilantro, plus more for garnish
Instructions
Prepare all ingredients. Rinse and dry all produce and make sure corn is free of any silk. Place halved tomatoes in a large bowl.
Brush the corn with one tablespoon of the olive oil. Place on a hot grill and cook for 5 – 10 minutes turning frequently. The corn should be nicely charred on all sides. Remove the corn and set it aside to cool to room temperature.
Once the corn is cool, run a sharp knife down the sides to remove the kernels from the cob. Add the kernels to the bowl with your halved tomatoes. Discard cobs.
Add the cubed avocado and sliced red onion to the corn and tomatoes.
Add a quarter cup of roughly chopped cilantro leaves, the remaining two tablespoons of olive oil, lime juice, chili powder, grated garlic, and salt. Gently toss to combine. Taste and adjust seasoning, if need be.
Garnish with a few more leaves of cilantro and serve immediately. Enjoy!
