Charred Corn Avocado Salad with Pickled Onions
Charred corn avocado salad loaded with crumbled cotija cheese and lots of pickled onions! All on top of a bed of crisp romaine lettuce drizzled with honey-lime & cilantro dressing. This salad is sweet, tangy, buttery, and so delicious!
Ingredients
- 3 ears of corn husked
- ⅓ cup prepared pickled onions
- 6 cups chopped romaine or use shaved Brussels, cabbage, kale
- 1 large avocados sliced
- 3 tablespoons crumbled cotija cheese
honey lime dressing:
- 6 tablespoons avocado oil
- 4 tablespoons fresh lime juice
- 1 serrano pepper deseeded and minced
- 1-2 tablespoon honey
- 3 tablespoons cilantro chopped
Instructions
- CORN: Peel and clean the corn. Preheat an indoor or outdoor grill to medium-high heat. Clean the grill grates then grill the corn for 6-10 minutes or until lightly blistered and charred on all sides. Remove to a cutting board. When cool enough to handle shave the corn off the cob and set it aside.
- DRESSING: Toss the oil, lime juice, honey, chopped serrano, cilantro, and salt and pepper in a mason jar.
- SALAD: Add the lettuce, shaved corn, and pickled onions to a large dish. Toss with ¾ of the dressing, taste, and add more as desired. Serve with sliced avocados on top and crumbled Cotija cheese.
Notes
- Protein: Feel free to add diced chicken, steak, shrimp, or salmon to your bowl! Black beans would be great as an addition on it's own or with the previously mentioned proteins!
