Grilled Corn and Avocado Salad

My favorite summer salad! ~~ Trisha

Makes 4 servings

2 ears fresh sweet corn, shucked
¾ c. halved cherry tomatoes
1 avocado, peeled, pitted, and cut into chunks
¼ c. sliced red onion
3 T. crumbled goat cheese, divided
2 T. lime juice or white wine vinegar
Kosher salt and pepper to taste
Ancho chili powder, optional
Butter, optional
Cilantro or Italian parsley, 2 T minced.

Wrap each ear of corn tightly in a piece of foil, adding some butter and dusting each ear with ancho chili powder. Grill over medium heat, turning often, for about 10 minutes.  Remove from grill and remove foil. When corn is cool enough to handle, cut kernels from cob and place them in a bowl.  You should have about 1 cup of kernels.  Ad tomatoes, avocado chunks, and red onion.

Whisk together 2 T. goat cheese and lime juice in a small bowl; season with salt.  Drizzle goat cheese dressing over corn mixture and toss to combine.  Top each portion with some of the remaining goat cheese.

Trisha
from Cuisine Tonight. Grilling Issue

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