Author Notes
I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness.
Simple, different and delicious!
—Ceecee Lee
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Ingredients
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2
large avocados, chopped
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2 cups
grape tomatoes
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6
corn on cob
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2
limes, juiced
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3 tablespoons
olive oil
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2 tablespoons
seasoned rice wine vinegar
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.5 cups
cilantro, chopped
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Pinch
salt and pepper
Directions
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Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.
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Set aside 1/4 of chopped avocado.
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Mix corn niblets, tomatoes and remaining avocado in large bowl.
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For dressing, in small bowl mash avocado that was set aside.
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In another small bowl, juice the limes and add the oil and vinegar. Whisk until combined.
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Add salt and pepper to taste.
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Whisk the mashed avocado and dressing until dressing is creamy and smooth.
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Dress salad and add parsley.
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