Tested till perfect Grilled Corn and Avocado Salad
Grilled Corn and Avocado Salad
Photography by Matthew Kimura

Grilled Corn and Avocado Salad

Chipotle sauce gives a subtle smokiness to the salad and is not as hot as regular hot pepper sauce. However, you can substitute 1/4 tsp (1 mL) regular hot pepper sauce. Instead of grilling the corn, you can use 4 cups (1 L) cooked corn kernels.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 8 8corn cobcorn cobs, husked
  • 2 tbsp 2tbspvegetable oil
  • 2 2celery stalkcelery stalks, chopped
  • 1 1sweet red peppersweet red peppers, diced
  • 1/2 cup 1/2cupdiced red onion
  • 1 1avocadoavocados, peeled, pitted and diced

Dressing:

  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspminced fresh mint, (or 1 tsp/m mL dried)
  • 2 tbsp 2tbspvegetable oil
  • 1 tsp 1tspchipotle hot pepper sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspgranulated sugar
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Preparation

Brush corn with oil. Place on greased grill over medium-high heat; close lid and grill, turning frequently, until lightly grill-marked, 15 to 20 minutes. Let cool; slice kernels off cob.

Dressing: Meanwhile, in large bowl, whisk lemon juice, mint, oil, hot pepper sauce, salt, pepper and sugar. Add celery, red pepper and onion; toss to combine. (Make-ahead: Cover and refrigerate corn and salad separately for up to 24 hours.)

Add corn and avocado; toss gently to combine.

Nutritional Information Per each of 10 servings: about

cal 212 pro 4g total fat 10g sat. fat 1g
carb 33g fibre 5g chol 0mg sodium 88mg

% RDI:

calcium 1 iron 7 vit A 11 vit C 55
folate 30
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