Avocado Corn Salad

4.75 from 4 votes

Tossed in a honey lime dressing, this avocado corn salad has poblano peppers that give it something smoky along with tomatoes, red onions and cilantro.

Prep Time15

Cook Time7

Total Time22

Course: Salads

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

For corn and poblano pepper

5 ears corn
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 poblano pepper

For salad

2 avocados diced
1 pint cherry tomatoes or grape tomatoes halved
1/4 cup finely diced red onions
1/4 cup chopped cilantro
1/4 cup crumbled feta or cotija cheese

For dressing

1 garlic clove minced
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 2 limes
3 tablespoons olive oil

Instructions

Preheat a gas or charcoal grill on high heat.
Rub the corn with olive oil and season with salt and pepper. Grilled the corn until it is charred on all sides, about 5-7 minutes.
While the corn is grilling, grill the poblano pepper until it is charred and blistered, about 2-3 minutes per side. Transfer it to a bowl and cover.
When the corn is cool enough to handle, slice the kernels off the cobs.
Use a towel to rub off the skin of the pepper. Discard the seeds and stems and roughly chop the pepper.
Combine the poblano peppers, corn, avocados, tomatoes, onions, cilantro and feta in a large bowl.
For the dressing, whisk together the garlic, honey, salt, pepper, lime juice and olive oil in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Video

Notes

To make the salad vegan, omit the cheese and use maple syrup in the dressing instead of honey.

Optional additions include diced bell peppers, black beans, crumbled tortilla chips or chopped romaine.

If you don't link cilantro, you can leave it out. Then I recommend adding 3 thinly sliced scallions to increase the onion flavor.

You can grill the corn and pepper up to 2 days in advance. After you finish grilling them, slice the corn off the cobs and peel and chop the poblano pepper. Store them in an airtight container in the refrigerator.

The dressing can be made up to 2 days in advance. Store it in an airtight container in the fridge. Let it sit out at room temperature for 15 minutes before tossing into the salad.

Roasting instructions (if you don’t have a grill): Preheat the oven to 400 degrees F. Slice the corn off the cobs and toss it with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the corn across 2 sheet pans. Put the pepper on a piece of foil directly on one of the oven racks. Roast for 25-30 minutes, flipping the pepper halfway through roasting. The corn should be lightly browned at the edges.

Nutrition