Grilled Corn Salad with Creamy Avocado Mayo
Looking for a lighter side that doesn’t skimp on flavor?
Ingredients:
For the Salad:
- 4 corns, husked
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional, for heat)
- 1 avocado, diced (optional, for garnish)
- Salt & black pepper, to taste
For the Creamy Avocado Mayo:
- 1 ripe avocado
- 1/3 cup mayonnaise (or Greek yogurt)
- 1 tbsp lime juice (freshly squeezed)
- 1 clove garlic, minced
- Salt to taste
- Water, to thin (if needed)
How To Make Grilled Corn Salad with Creamy Avocado Mayo
- Preheat a grill or grill pan over medium-high heat.
- Brush corn with olive oil and grill, turning occasionally, until slightly charred all over (about 8–10 minutes).
- Let cool slightly, then cut the kernels off the cob and transfer to a large bowl.
- In a food processor or blender, combine the avocado, mayo, lime juice, garlic, and a pinch of salt.
- Blend until smooth and creamy.
- Add a splash of water if it’s too thick.
- To the bowl with grilled corn, add cherry tomatoes, red onion, cilantro, and jalapeño (if using).
- Spoon in the creamy avocado mayo and gently mix to coat.
- Adjust seasoning with salt and pepper.
- Top with diced avocado and extra cilantro if desired.
- Serve immediately or chill for 30 minutes before serving for a cooler, more refreshing dish.