Name: Mexican Grilled Corn and Avocado Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-4 people
Cuisine: mexican
Ingredients: 3 ears of fresh corn, husked; 1 large ripe avocado, diced; 1 medium red bell pepper, diced; 1/2 small red onion, finely chopped; 1 jalapeño pepper, seeded and finely chopped; 1/4 cup fresh cilantro, chopped; 1 lime, juiced; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; Salt to taste; Freshly ground black pepper to taste; 1/4 cup crumbled cotija cheese (optional)

Recipe Title: Mexican Grilled Corn and Avocado Salad

Brief Description: A vibrant and flavorful Mexican-inspired salad featuring charred corn, creamy avocado, fresh vegetables, and a tangy lime-cilantro dressing. Perfect as a side dish or light meal for 3-4 people.

Servings: 3-4 people
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

Instructions:

1. Preheat a grill pan or outdoor grill to medium-high heat.

2. Place the husked corn directly on the grill. Cook for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from heat and let cool.

3. Once cooled, use a sharp knife to cut the kernels off the cob into a large mixing bowl.

4. Add the diced avocado, red bell pepper, red onion, jalapeño, and chopped cilantro to the bowl with the corn.

5. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper to create the dressing.

6. Pour the dressing over the salad and gently toss to combine all ingredients without mashing the avocado.

7. Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to preference.

8. Transfer the salad to a serving bowl or individual plates.

9. Sprinkle crumbled cotija cheese over the top if using, for an added salty and creamy element.

10. Serve immediately or chill in the refrigerator for up to 30 minutes before serving for a cooler salad.

Special Tips or Variations:

- For added protein, mix in grilled chicken strips or black beans.

- If you prefer a smoky flavor, char the corn directly over an open flame if possible.

- Add diced tomatoes or cucumber for extra freshness and crunch.

- Use feta cheese as an alternative to cotija if unavailable.

- Adjust the heat level by including some of the jalapeño seeds or substituting with a milder pepper.

Maison Foodie

Mexican Grilled Corn and Avocado Salad

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