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Summer Avocado Corn Salad

Calories
Author Eva Fry

Ingredients

  • 4 ears of corn husked
  • 2 avocados cubed
  • 1/2 jalapeno seeds and ribs removed, finely chopped
  • 1 red Fresno chili chopped or sliced
  • feta cheese
  • 2 tablespoons basil chopped
  • 1 shallot thinly sliced
  • 1 clove of garlic minced
  • chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons rice vinegar

Instructions

  • Preheat the grill to medium-high heat.
  • Grill the corn over medium heat for about 10 - 12 minutes, flipping often until the kernels are slightly toasted and charred.
  • Meanwhile prepare the shallot dressing by combining in a large bowl, the sliced shallots, olive oil, rice wine vinegar,  salt, pepper, chili powder.  Stir until combined.
  • Cut the corn off the cob with a sharp knife.
  • Add the corn kernels to the bowl with the dressing.  Add the jalapenos, Fresno chili peppers, basil, feta cheese and avocados and toss to coat with the dressing.