Description
This Avocado and Corn Salad bursts with flavor, featuring grilled corn, creamy avocados, and a zesty dressing. Perfect for a light lunch or dinner!
Ingredients
Scale
- 3 ears corn, grilled
- 2 avocados, diced
- 2 tbsp red onion, finely diced
- 1 green chilli, diced
- 2 tbsp cotija cheese, or other soft cheese
- 2 tbsp cilantro, chopped
- 1 tbsp pumpkin seeds
- 1 lime, juice only
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1 tsp mexican oregano
- 1/2 tsp salt
Instructions
- Grill the corn until slightly blistered, about 10 minutes, turning often. Alternatively, boil the corn. Cut the kernels off and let cool.
- In a large bowl, combine the corn kernels, diced avocados, red onion, green chilli, cilantro, Cotija cheese, and pumpkin seeds.
- In a small bowl, whisk together lime juice, minced garlic, olive oil, oregano, and salt. Pour the dressing over the salad and gently mix to coat.
- Let the salad stand for 15 minutes to allow flavors to meld, then serve.
Notes
For extra flavor, add a pinch of chili powder to the dressing.
Use fresh corn for the best taste, but frozen corn can work in a pinch.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 5mg