Ingredients and Weight:
- 4 ears fresh corn, husked and kernels removed (about 2 cups)
- 1 bell pepper, chopped
- 1 avocado, diced
- 1/2 cup red onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lime, juiced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat a grill or grill pan over medium heat.
- Brush the corn with olive oil and grill for 5-7 minutes per side, or until tender and slightly charred.
- Let the corn cool slightly, then remove the kernels from the cob.
- Combine the grilled corn, bell pepper, avocado, red onion, cilantro, parsley, lime juice, olive oil, salt, and pepper in a large bowl.
- Toss to combine and serve immediately.
Nutritional Information:
(Per serving, for 8 servings)
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Refreshing, summery, and flavorful
- Perfect for a light lunch or side dish
- Packed with nutrients and antioxidants
User Comments:
- "This salad is so delicious! The grilled corn adds a wonderful smoky flavor and the lime juice gives it a bright and tangy kick."
- "I love how easy this salad is to make. It's perfect for a weeknight dinner or a potluck."
- "This salad is a great way to use up leftover grilled corn. It's also a great way to get your kids to eat their veggies."
Special Precautions and Tips:
- To remove the corn kernels from the cob, use a sharp knife to slice down the length of the cob, close to the cob.
- If you don't have a grill, you can roast the corn in a preheated oven at 400°F for 15-20 minutes.
- For a spicier salad, add a pinch of cayenne pepper.
