Grilled Corn Salad with Avocado and Basil
This grilled corn salad with avocado and basil keeps the ingredient list short so the smoky, lightly charred corn stays the focus. A simple lemon and red wine vinegar vinaigrette, creamy avocado, and fresh basil finish the salad without weighing it down.
Servings 6
Calories 320kcal
Equipment
- grill Cooks the corn and adds light char.
- tongs Turns the corn while grilling.
- mixing bowls (large). Tosses the salad together.
- Knife Removes the kernals from the cob.
- Cutting board For cutting the corn and avocado.
Ingredients
Roasted Corn:
- 5 ears fresh corn shucked (silks removed)
- 2-3 tbsps (30-45 ml) olive oil divided
- salt and pepper
Salad:
- ½ cup (80 g) finely diced red onion
- 2 ripe avocados cut into chunks
- ½ cup (12 g) julienned fresh basil leaves
- 3 tbsps (45 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 3 tbsps (45 ml) red wine vinegar
- ½ tsp (3 g) fine sea salt
- ½ tsp (1 g) freshly ground black pepper
Instructions
- Preheat the grill to medium-high heat (350°F to 400°F / 175°C to 205°C). If needed, clean the grill grates and lightly oil them so the corn releases easily.
- Brush the shucked corn with 2 to 3 tablespoons (30 to 45 ml) olive oil and season lightly with salt and pepper. Grill for 10 to 20 minutes, turning occasionally, until the kernels are tender and lightly charred on all sides. You're looking for browned spots while the kernels stay plump and juicy.5 ears fresh corn, 2-3 tbsps (30-45 ml) olive oil, salt and pepper
- Transfer the corn to a cutting board and let it cool until it's comfortable to handle. Stand each ear on its end and carefully slice the kernels from the cob with a sharp knife.
- Add the grilled corn, red onion, avocado, and basil to a large bowl.½ cup (80 g) finely diced red onion, 2 ripe avocados, ½ cup (12 g) julienned fresh basil leaves
- Drizzle with the 3 tablespoons (45 ml) olive oil, lemon juice, and red wine vinegar. Season with the sea salt and black pepper, then gently toss until everything is evenly coated without breaking up the avocado too much.3 tbsps (45 ml) olive oil, 1 tbsp (15 ml) fresh lemon juice, 3 tbsps (45 ml) red wine vinegar, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) freshly ground black pepper
- Taste and adjust the seasoning if needed, then serve immediately.
Notes
- Grill the corn until lightly charred, not heavily blackened. The kernels should stay juicy while developing a little caramelization.
- Let the corn cool slightly before adding the avocado so it doesn't soften too much.
- Fold the salad gently to keep the avocado pieces intact.
- For the freshest flavor, serve the salad shortly after tossing.
Nutrition
Serving: 250g | Calories: 320kcal | Carbohydrates: 28g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 240mg | Potassium: 780mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg