Grilled Corn Salad with Avocado
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A colorful salad of grilled corn, red pepper, basil, and green onion tossed in a light vinaigrette
Ingredients
  • 8 ears of corn, just shucked
  • 2 tbsp butter
  • 1 large red pepper
  • ¼ cup chopped basil
  • 3 green onions, chopped
  • 1 lime, juiced
  • 1 tsp honey
  • 2 tbsp grapeseed oil
  • 1 tbsp white balsamic vinegar
  • ¼ tsp of aleppo pepper
  • ½ tsp sea salt
  • 1 /2 tsp fresh ground pepper
  • 1 avocado sliced then chopped
  • Salt and pepper to taste
Instructions
  1. Melt two tbsp butter in the microwave and pour over corn, rolling the cobs in the butter. Sprinkle sea salt, fresh ground pepper and a little aleppo pepper on the cobs.
  2. Heat grill to medium high heat and cook corn, turning periodically to ensure a consistent char, about 15-17 minutes. Let cool.
  3. Meanwhile, chop basil, green onion and red pepper and toss into the serving bowl.
  4. Whisk together the lime, honey, grapeseed oil, white balsamic vinegar, aleppo pepper, salt and pepper in a small dish. Set aside.
  5. Cut the corn off the cob and toss in with the red peppers, basil and onion and vinaigrette
  6. Shortly before serving, slice and chop the avocado and lightly toss.
Recipe by Weekend Table at https://weekendtable.com/2018/09/08/grilled-corn-salad-with-avocado/