Grilled Corn Salad
HB-4735 · Hand-built original · American
Grilled corn with cherry tomatoes, beans and avocado in a lime and cumin dressing with quick-pickled shallot and jalapeño.
AmericanSalad25 min6 to 8 (as a side)11 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: corn
Pairs well with: coleslaw, cornbread, potato salad, baked beans, soup
Servings:6quantities adjust to match
Ingredients
- 2 medium shallots, very thinly sliced
- 2 small jalapeño peppers, thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for less heat)
- 3 ½ tablespoons lime juice, plus more for serving
- 2 tablespoons extra virgin olive oil, plus more for grilling
- ½ teaspoon ground cumin
- Kosher salt or sea salt to taste
- Freshly cracked black pepper
- 6 medium or 4 large ears of corn, husked
- 1 pint (~10½ oz) cherry tomatoes
- 1 (15-ounce/15 oz) can pinto beans (or black beans), drained and rinsed
- ½ – ¾ cup (¼-¼ oz) cilantro leaves and tender stems, finely chopped
- 1 large ripe avocado, diced or torn into chunks
Method
- Toss the shallots and jalapeños with the lime juice and leave at least 20 minutes to soften.
- Whisk in the olive oil, cumin, salt and pepper.
- Grill the corn for 10 to 12 minutes, turning, until charred in spots; cool 3 minutes and cut off the kernels.
- Combine the corn, tomatoes, beans and cilantro.
- Fold in the avocado, pour over the dressing, and serve with extra lime.
Total: 25 min
Nutrition (per serving, where published)
11 kcalCalories
0.4 gProtein
2.6 gCarbs
0.1 gFat
0.7 gSaturates
0.4 gFibre
0.9 gSugars
2 mgSodium
0 mgCholesterol
51 mgPotassium
9 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data