Description
Mexican street corn salad celebrates summer’s bounty with grilled corn, creamy avocado, and zesty lime. Crisp, fresh ingredients mingle for a palate-pleasing side dish you’ll crave at backyard gatherings.
Ingredients
Scale
- 4 ears of corn
- 1 avocado, diced
- 1 ½ cups (360 ml) cherry tomatoes, halved (heirloom or grape)
- ⅓ cup (80 ml) goat cheese, crumbled
- 6 large basil leaves, julienned
- ¼ cup (60 ml) red onion, diced (or substitute green onion)
- 1/8 tsp garlic powder
- 3 tbsps (45 ml) avocado oil or olive oil
- 1 tbsp honey
- 2 tsp apple cider vinegar (or substitute fresh lime juice)
- ¼ tsp Dijon mustard
- 1 pinch cayenne pepper or ½ tsp hot sauce
- Salt, freshly ground
- Black pepper, freshly ground
Instructions
- Grill Preparation: Preheat grill to medium-high heat, ensuring grates are immaculately clean and ready for cooking.
- Corn Seasoning: Brush corn ears with avocado oil, then generously season with kosher salt and black pepper to amplify natural flavors.
- Grilling Technique: Roast corn directly on grates, rotating every 5 minutes to achieve uniform caramelization, cooking for 15-20 minutes until beautifully charred.
- Kernel Extraction: Allow grilled corn to cool briefly, then skillfully slice kernels from cob into a spacious mixing bowl.
- Salad Assembly: Gently fold in diced avocado, halved cherry tomatoes, crumbled goat cheese, sliced red onion, and torn basil leaves, creating a vibrant medley of textures and colors.
- Vinaigrette Creation: Warm honey in a small pan, whisking in cayenne for subtle heat, then blend with avocado oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper to craft a dynamic dressing.
- Final Touches: Drizzle vinaigrette over the salad, tossing delicately to ensure harmonious coating, then taste and fine-tune seasoning as desired. Serve chilled or at room temperature, garnishing with additional fresh avocado and goat cheese just before presentation.
Notes
- Grill Temperature Matters: Maintain medium-high heat to achieve perfect caramelization without burning corn kernels.
- Kernel Cutting Technique: Allow corn to cool slightly before slicing to prevent burning hands and ensure clean, precise cuts.
- Vinaigrette Timing: Warm honey gently to create a smooth base for the spicy dressing, enhancing flavor integration.
- Serving Freshness Tip: Add avocado and goat cheese just before serving to maintain texture and prevent wilting or sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg