Recipe: Grilled corn salad with avocado

Combine two seasonal favorites, corn on the cob and avocado, for a delicious salad. Bonus points: It won’t heat up the house since you can cook the corn on the grill. Add chicken or shrimp to make it a full meal.

Serves 6

Ingredients

• 4 ears of corn
• 1 tablespoon avocado oil
• 1 ½ cups cherry or grape tomatoes, halved
• 1 avocado, diced
• 1/3 cup goat cheese crumbled
• ¼ cup diced red onion or green onion
• 6 large basil leaves, julienned
• 2 tablespoons avocado oil or olive oil
• 1 tablespoon honey
• Pinch of cayenne pepper or ½ teaspoon hot sauce of choice
• 2 teaspoons apple cider vinegar (or sub fresh lime juice)
• ¼ teaspoon Dijon mustard
• 1/8 teaspoon garlic powder
• Freshly ground salt and pepper, to taste

Directions

Preheat grill to medium high heat.

Drizzle the corn with oil until well covered. Season with salt and pepper. Place the corn directly on the grill and turn occasionally until the corn is charred and cooked, about 20 minutes.

Allow corn to cool and then cut from the cob and place in a large bowl. Add tomatoes, avocado, goat cheese, red onion and basil. Toss together to combine.

Make hot honey vinaigrette. In a mason jar or small bowl add honey and cayenne or hot sauce; microwave for 15 seconds until the honey is hot. Remove and add in the olive oil, apple cider vinegar, Dijon, garlic powder, and salt and pepper; put a lid on the mason jar and shake well to combine. You can whisk together in a small bowl if preferred. Taste and add more hot sauce or cayenne if you want it spicier. Pour it over the corn salad and toss to combine. Season the salad with salt and pepper to taste.

Enjoy immediately. If making ahead of time, leave out avocado and goat cheese until just before serving.

Nutrition Facts (per serving):

180 calories, 12g fat, 35mg sodium, 17g carbohydrates, 3g protein, 3g fiber, 6g sugar

Adapted from: Ambitious Kitchen

Reviewed by PeaceHealth dietitians and nutritionists.