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Zesty Cilantro Corn Salsa with Avocado

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Dinner
Zesty Cilantro Corn Salsa with Avocado
Ingredients
  • 2 ears corn on the cob, husks and silk removed
  • 2 tomatoes, chopped
  • 2 avocados - peeled, pitted, and diced
  • 1/2 bunch cilantro, stems cut off and leaves chopped
  • 1 white onion, chopped
  • 3 tablespoons chopped garlic
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt to taste
Instructions
1
Preheat the grill to a medium heat setting, ensuring it reaches the optimal temperature for grilling. Lightly brush the grill grate with a thin layer of oil to prevent food from sticking.
2
Place corn cobs on the preheated grill and cook for 3 to 5 minutes per side, flipping frequently to achieve the desired level of charring while maintaining firmness. This will help bring out the natural sweetness in the corn.
3
Once cooked, carefully remove the kernels from the cobs and transfer them to a large serving container. Allow the corn to cool down slightly before proceeding.
4
Meanwhile, combine diced tomatoes, sliced avocados, chopped cilantro, thinly sliced white onion, minced garlic, and a drizzle of olive oil in the same serving container as the cooled corn.
5
Add a splash of red wine vinegar to the mixture, followed by a pinch of kosher salt to enhance the flavors and bring everything together.
6
At this point, your grilled corn salad is ready to be served.