Grilled Corn, Tomato, & Avocado Salad

I’m attending a backyard cookout this weekend and want to bring along a dish to add to the smorgasbord.  Since we have family visiting from out-of-state, I wanted something that I could whip up quickly, leaving more time to spend with everyone, but was still packed bright, fresh, summer flavor.  Luckily, my sister was there to remind me of a favorite recipe of hers that sounded like it was just what I was going for.  Sweet, grilled corn, juicy grape-tomatoes, and creamy avocado with a honey-lime vinaigrette will make a perfect addition to our picnic table, so I hope you’ll enjoy it on yours.

Here’s what you’ll need:

  • 2 ears fresh sweet corn
  • 1 pt. grape tomatoes, halved
  • 1 avocado, cubed
  • 1/8 c. fresh cilantro
  • 1 clove garlic
  • Juice of 2 limes
  • 3 T. vegetable oil
  • 1 T. honey
  • Dash of cayenne pepper (optional)
  • Salt and pepper to taste

First, if you’re already grilling, or don’t mind firing it up for the corn, remove the corn from the husks and grill over medium-high heat, turning regularly, until soft and lightly charred, about 10 minutes.  Alternately, you can roast them in their husks at 350, for about 30 minutes, turning halfway through, until soft.  Once cooked, cut the corn off the cob with a sharp knife.  If you have a Bundt pan, standing the cob in the center hole, using the pan to catch the corn is a great trick.  Set the corn aside and prepare the dressing.

I used my little smoothie-blender for this and it worked great, but if you don’t have one, whisk together the oil, lime juice, honey, and cayenne in a small bowl or salad-dressing shaker. Mince the cilantro and garlic and whisk it into the dressing and set aside.

Add the halved tomatoes, cubed avocado, and corn to a medium-sized bowl and pour the dressing over.  Toss lightly, being careful not to mash the avocado.  Chill your Grilled Corn, Tomato, & Avocado Salad the fridge for 30 minutes or until ready to serve.

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