Nothing says summer like grilled corn. Sliced off the cob, it makes a great addition to any salad.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 6 servings
Ingredients
Dressing:
Salad:
Method
Dressing: In small bowl, whisk together garlic, oil, lime zest, lime juice, honey and salt; set aside.
Salad: Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush corncobs with oil. Place on grill; close lid and cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.
In large bowl, toss together corn kernels, avocados, red onion, 1/4 cup of the Parmesan, mint, cilantro, salt and 1/3 cup of the dressing. Sprinkle with remaining 1/4 cup Parmesan. Serve immediately.
To discover more recipes ideas using avocados, visit:
avocadosfrommexico.ca/recipe-centre.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 252 mg
- Sugars 5 g
- Protein 6 g
- Calories 282
- Total fat 21 g
- Potassium 514 mg
- Cholesterol 5 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 9
- Folate 40
- Calcium 9
- Vitamin A 5
- Vitamin C 20
