Roasted Corn Salad with Avocado

Recipe courtesy of Jeff Crace, California Garlic Company
The perfect side for kabobs or a spicy jalapeno burger.

Ratings

Prep Time {25 min}

Cook Time {7 min }

Serving Size {4 to 6 servings}

Ingredients


4-5 ears Corn on the Cob


1/4 cup Onion, diced


1/2 cup Red or Green Pepper, diced


1 Avocado, diced


1 small bunch Fresh Basil, chiffonade


2 Garlic Cloves, minced


Salt and Pepper, to taste


Hot Sauce, optional





Citrus Vinaigrette


2 Tbsp. Vinegar


1/2 cup Freshly Squeezed Citrus (Lemon and/or Lime)


Salt


1-2 tsp. Extra-Virgin Olive Oil

Directions

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1. Shuck cobs of corn and roast on a hot grill (turn to roast the whole cob). Slightly char to get the sugars going.


2. Slice corn kernels off cobs and let cool.


3. Combine onion, red/green pepper, basil, garlic, avocado and corn. Mix well.


4. Place vinegar, citrus juice and pinch of salt in a small bowl. Whisk in the olive oil.


5. Add citrus vinaigrette to the corn mixture. Mix until it has a creamy texture.


6. Salt and pepper to taste and, if you like, add a little hot sauce.


Reviews  { write a review }

Anonymous

Yummy - doesn't get any better than this.

Anonymous

Love this, light and a perfect side for a hot summer day.

Anonymous

Awesome!