Grilled Corn and Avocado Fiesta Salad

This grilled corn and avocado salad is a summery and refreshing take on the classic corn salad. The grilled corn adds a smoky sweetness, while the avocado adds a creamy richness. The red onion, cilantro, red bell pepper, and jalapeno add a nice crunch and some bright, fresh flavors. The lime juice, olive oil, salt, and black pepper make a simple but delicious dressing that ties all the flavors together.

The origins of this grilled corn and avocado salad are a bit hazy, but it is thought to have originated in Mexico or the southwestern United States. It is a popular dish in many Latin American countries, and it has become increasingly popular in the United States in recent years. This salad is a great way to use up leftover grilled corn, and it is also a great way to add some fresh, healthy ingredients to your diet.

Prep time: 20 | Cook time: 10 | Serves: 4

Ingredients

• 6 ears of grilled corn (kernels removed)
• 2 ripe avocados
• 1 red onion (chopped)
• 1 cup chopped cilantro
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped jalapeno
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. In a large bowl, combine the corn, avocados, red onion, cilantro, red bell pepper, and jalapeno
2. In a separate bowl, whisk together the lime juice, olive oil, salt, and black pepper
3. Pour the dressing over the salad and toss to coat
4. Serve immediately or refrigerate for later

Why It Works

• The grilled corn adds a smoky sweetness to the salad.
• The avocado adds a creamy richness to the salad.
• The red onion, cilantro, red bell pepper, and jalapeno add a nice crunch and some bright, fresh flavors.
• The lime juice, olive oil, salt, and black pepper make a simple but delicious dressing that ties all the flavors together.