Description
This smoky, sweet and savory charred corn salad is bursting with fresh summer flavor. Tossed with avocado, feta, and a zesty dressing made right in the bowl. It’s the perfect BBQ side dish.
Ingredients
Units
Scale
- 4 ears corn, grilled, kernels removed
- 1 cup cherry tomatoes, quartered
- 4 mini peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, cubed
- 1/2 cup basil, chiffonade
- 1/2 cup green onions, chopped
- 2 oz feta, cubed
- 1 lime, juice of
- 3 tablespoons olive oil
- 1 tablespoon hot honey (or sub regular honey)
- 1 teaspoon EACH smoked paprika, garlic powder, kosher salt
- 1/2 teaspoon black pepper
Instructions
- Char the corn: Grill the corn for 1-2 minutes per side, 4-6 minutes total. You can do this on an outdoor grill or if you have a gas stovetop, over the gas flame. Use a sharp knife to remove the charred kernels from the cob.
- Spritz the avocado: To prevent browning, squeeze lime juice on the avocado cubes and season with a pinch of salt.
- Combine: In a large bowl, combine the corn kernels, peppers, onion, avocado, basil, green onions and feta. Add the juice of a whole lime, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon each smoked paprika, garlic powder and kosher salt and ½ teaspoon black pepper. Toss until well combined. Serve at room temperature.
I love to serve this with my marinated flat iron steak or grilled balsamic chicken and easy garlic bread.
Notes
See above for step-by-step photos and below for FAQs and expert tips!
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Nutrition
- Serving Size: 1/6 recipe
- Calories: 205
- Sugar: 10 g
- Sodium: 101 mg
- Fat: 13.5 g
- Carbohydrates: 20.7 g
- Fiber: 4.4 g
- Protein: 4.5 g
- Cholesterol: 8.4 mg