Grilled Street Corn Salad

From Date Night - Easy, Breezy and Delicious on August 6, 2019

Serves: 4 - 6


6 ears fresh corn, husks removed and cleaned

¼ cup olive oil, divided in half

2 limes, juiced

2 tsp honey

1½ chili powder

1 tsp smoked paprika

1 jalapeño pepper, seeded and chopped

2 tbsp green onions, chopped

2 ripe avocados, halved and cubed

1 cup fresh basil leaves, chopped or torn

½ cup fresh cilantro, roughly chopped

½ cup queso fresco, crumbled

Kosher salt and black pepper

Tostadas or tortilla chips


Heat a grill or broiler to high.

Grill or broil corn until lightly charred, remove and cool slightly. Cut corn off the cob. Place in a large bowl. Add half of olive oil, half the lime juice, honey, chili powder, paprika, jalapeño, and green onions to the corn. Season with salt and pepper and toss to combine.

Mash the avocado with a drizzle of olive oil, the rest of the lime juice, and a pinch of salt. Mash/beat until almost completely smooth. Add 2 large spoonfuls of the avocado puree to the bowl with the corn and stir gently to combine.

Stir in the chives, basil, cilantro, and queso fresco. Serve with tostadas and the rest of the avocado puree.