Description

This Avocado and Corn Salad is a delightful blend of grilled corn, creamy avocados, and crunchy textures. It’s a simple yet flavorful dish ideal for a quick, healthy meal or a refreshing side at any gathering.

Ingredients

Scale

3 ears corn, grilled
2 avocados, diced
2 tbsp red onion, finely diced
1 green chilli, diced
2 tbsp cotija cheese, or other soft cheese
2 tbsp cilantro, chopped
1 tbsp pumpkin seeds, toasted
1 lime, juice only
1 clove garlic, minced
3 tbsp olive oil
1 tsp mexican oregano
1/2 tsp salt

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Instructions

Grill the corn until slightly blistered and cooked through, about 10 minutes, turning often to prevent burning. Once cool, cut the kernels off.
In a large bowl, mix the grilled corn, diced avocados, finely diced red onion, diced green chilli, chopped cilantro, crumbled cotija cheese, and toasted pumpkin seeds.
In a small bowl, whisk together lime juice, minced garlic, olive oil, oregano, and salt. Pour the mixture over the salad and gently combine. Allow to stand for 15 minutes before serving.

Notes

Feel free to substitute cotija cheese with feta if unavailable.
Serve immediately for the best flavor, but the salad can be stored in the fridge for a day.
For an added kick, include diced jalapeños.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 250mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 5g
Cholesterol: 10mg