Grilled Corn and Avocado Salad

Grilled Corn and Avocado Salad 150 Author: Canadian Living Credits: Grilled Corn and Avocado Salad 150

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 8 corn cobs husked
  • 2 tablespoons vegetable oil
  • 2 celery stalks chopped
  • 1 sweet red pepper diced
  • 1/2 cup diced red onion
  • 1 avocado peeled, pitted and diced
Dressing:
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh mint (or 1 tsp/m mL dried)
  • 2 tablespoons vegetable oil
  • 1 teaspoon chipotle hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon granulated sugar

Method

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 facts Per each of 10 servings: about

  • Sodium 88 mg
  • Protein 4 g
  • Calories 212.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 33 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Corn and Avocado Salad

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