My husband is a very good eater with a refined taste. There are just a couple of things that he will refuse to eat. Polenta is one of them -
Today I want to share of the many corn salads I like to make - Grilled Corn and Avocado Salad. It is so flavorful! It goes great with any Mexican food, with barbecue ribs, chicken etc. The fresh flavors from cilantro and lime are so lively and refreshing. And the creaminess from the avocado is unbeatable!
Grilled Corn and Avocado Salad
4 corn on the cob, grilled
2 teaspoons olive oil to rub on the corn before grilling
1/2 cup chopped scallion
1/2 cup chopped cilantro
1/4 cup chopped finely jalapeño, if you like it hot keep the seeds
2 garlic cloves, finely chopped
1 1/2 tablespoon lime juice, freshly squeezed
3 tablespoons olive oil
1/2 teaspoon agave nectar
1 avocado (Slightly firm. Not too ripened), cut into small cubes
Rub each corn cob with 1/2 teaspoon of olive oil. Using a pre heated gas or charcoal grill, cook the corn for at medium heat for approximately 15 minutes or until corn is tender and slightly charred. Set it aside to cool. In the meantime, chop all the other ingredients.
When corn is cool enough to handle, use a knife to remove the kernels out of the cob. Put kernels in a medium bowl. To the bow add all the ingredients but the avocado. Stir to combine. Add avocado and gently fold it into the salad. Adjust salt and pepper. I you would like, you may also add a little more lime juice at this time.
I like to use this grilling tool (for cooking whole fish) to cook my corn.
While the corn cooks, I chop all my ingredients:
When corn is cool enough to handle, I use a sharp knife to remove the kernels.
In a medium bow, put the corn, scallion, cilantro, jalapeño and garlic. Add lime juice:
Stir the salad. Add salt and pepper to taste. Add the avocado and gently stir it in. My daughter helped me with that part:
Love it, love it, love it!