halfbakedharvest4.6
Grilled Street Corn Salad with Avocado “Mayo”
The perfect quick fix salad that’s almost no cook and comes together in minutes...best served with a side of salty tortilla chips!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
1. Heat a grill or broiler to high.2. Slice the kernels from 3 ears of the corn off and add to a large bowl. Grill or broil the remaining 3 ears corn until lightly charred all over, then remove and let cool just enough to handle. Slice the cooked corn kernels off the cob and add to the bowl with the raw corn.3. Add the avocado, 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt to a food processor or high-speed blender. Puree until completely smooth. Add 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.4. To the bowl with the corn, add the remaining 3 tablespoons olive oil, the remaining lime juice, honey, chili powder, paprika, jalapeño, and chives. Season with salt and pepper and toss to combine. Stir in the chives, basil, cilantro, and feta, if using.5. Spoon the remaining avocado puree into the bottom of a serving bowl and top with the corn salad. Serve the salad as a side or as an app with chips for scooping.
honey2 teaspoonsjalapeño, seeded if desired and chopped1
Nutrition Facts
calories
734 kcal
serving Size
1 serving
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