Description
Grilled corn, bacon, avocado, and a creamy cilantro-lime dressing make this salad a summer winner. Perfect for a light lunch or a satisfying side.
Ingredients
Units
Scale
- 2 Ears Corn husks and silks removed
- 1 tbsp (15 ml) Olive oil
- 8 slices Bacon crisp cooked and crumbled
- 2 Avocados pitted (peeled and diced)
- 1 head Bibb Lettuce - torn (can substitute iceberg, arugula, spring mix or a combination of lettuces)
- 1 pint (473 ml) Cherry Tomatoes - halved (or Grape Tomatoes)
- 1/4 cup Red Onions
- Kosher Salt and Fresh Ground Pepper
- 1 large Avocado pitted and peeled
- 1 clove Garlic - smashed and peeled
- 1 small Jalapeno - seeded (ribbed and roughly chopped*)
- 1/2 cup Buttermilk or more to taste*
- 1/2 cup Sour Cream
- 2 tbsp (30 ml) Lime Juice
- 3 tbsp (45 ml) Cilantro leaves can substitute flat leaf parsley
- 1/2 tsp EACH: Onion Powder Dried Dill
- Microgreens (Crumbled Blue Cheese, Grilled Artisan Bread (torn into croutons))
- Grilled Chicken (Grilled Salmon, Grilled Steak)
Instructions
- Preheat grill to medium-high heat (approximately 400°F/204°C).
- Brush corn with oil and season generously with salt and pepper.
- Grill corn, covered, for 10-15 minutes, turning frequently, until charred and browned.
- Remove corn from grill and let cool.
- Slice kernels off the cobs.
- In a blender or food processor, combine all dressing ingredients, 1/4 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper.
- Blend until smooth. Taste and adjust seasoning with salt and pepper.
- If desired, add buttermilk, 1 tablespoon at a time, until dressing reaches desired consistency.
- Add all salad ingredients, including grilled corn, to a large bowl.
- Toss to combine and season with salt and pepper.
- Drizzle with dressing.
Notes
- For optimal grilling, ensure your corn is completely dry before brushing with oil. Excess moisture will prevent proper charring.
- To make this salad ahead, prepare the dressing and chop the vegetables separately. Combine just before serving to prevent the avocado from browning.
- Feel free to adjust the spice level by adding more or less jalapeño in the dressing, or using a milder pepper entirely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 400
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 50