Name: Avocado & Corn Salad
Prep time: 20 min
Total time: 45 min
Ingredients: 3 ears corn, husks removed; 1 medium poblano pepper; Cooking spray; 3 tablespoons lime juice; 1 tablespoon honey; 0.5 teaspoon ancho chile powder; 0.5 teaspoon salt, divided; 0.25 cup avocado oil; 1 medium tomato, chopped; 0.25 cup crumbled cotija cheese; 0.25 cup chopped fresh cilantro; 1 avocado, chopped; 6 cups coarsely chopped romaine lettuce

Avocado & Corn Salad

5.0

(6)

6 Reviews

In this fresh summer salad recipe, sweet corn and honey balance nicely with tomatoes, avocado and lime juice. Bring it along to your next summer picnic or pair it with grilled shrimp or chicken for an easy weeknight meal.

Ali Ramee

Updated on July 22, 2020

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

3 ears corn, husks removed
1 medium poblano pepper
Cooking spray
3 tablespoons lime juice
1 tablespoon honey
½ teaspoon ancho chile powder
½ teaspoon salt, divided
¼ cup avocado oil
1 medium tomato, chopped
¼ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
1 avocado, chopped
6 cups coarsely chopped romaine lettuce

Directions

Preheat grill to high (450 degrees F to 500 degrees F). Lightly coat corn and poblano with cooking spray. Grill, uncovered, until lightly charred and tender, 10 to 12 minutes, turning occasionally. Remove the corn from the grill. Continue to grill the poblano until it's totally charred and blackened on the outside, 3 to 5 minutes more. Let cool for 10 minutes.
Whisk lime juice, honey, ancho chile powder and 1/4 teaspoon salt in a small bowl. Slowly whisk in avocado oil until blended. Set aside.
Cut corn kernels from the cobs. Peel the poblano and remove and discard the seeds; coarsely chop. Toss the corn kernels, chopped poblano, tomato, cheese and cilantro together in a medium bowl. Fold in avocado and season with the remaining 1/4 teaspoon salt.
Toss romaine and 3 tablespoons of the vinaigrette together in a large bowl; transfer to a platter. Top with the corn and avocado mixture and drizzle with the remaining vinaigrette.

Nutrition Facts (per serving)

218	Calories
17g	Fat
18g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 218
% Daily Value *
Total Carbohydrate 18g	6%
Dietary Fiber 4g	14%
Total Sugars 7g
Added Sugars 3g	6%
Protein 4g	7%
Total Fat 17g	21%
Saturated Fat 3g	14%
Cholesterol 5mg	2%
Vitamin A 518IU	10%
Vitamin C 17mg	19%
Folate 53mcg	13%
Sodium 276mg	12%
Calcium 49mg	4%
Iron 1mg	3%
Magnesium 34mg	8%
Potassium 370mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.