Delicious Living
  • 4 ears white or yellow corn (shucked )
  • 1 red bell pepper (cut into 1/2-inch dice)
  • 1 green bell pepper (cut into 1/2-inch dice )
  • 1 small white onion (cut into 1/2-inch dice )
  • 1/2 cup cilantro (chopped)
  • 3/4 cup flaxseed oil
  • 6 tablespoons apple cider vinegar
  • 4 cloves garlic (minced or pressed )
  • 2 teaspoon Chimayo chile powder (or ancho, pasilla or guajillo )
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 avocados (cut into 1/2-ince dice )

Grilled corn, pepper and avocado salad

Alan Roettinger | Delicious Living
  • Serves: 8 people

Grilled corn is a classic Mexican street food, served with a sprinkling of hot chile powder and a squeeze of lime juice. This salad expands on that treat with antioxidant-rich fresh vegetables and healthy fats from avocado and flaxseed oil.

  1. Preheat grill. Place corn on grill and cook, turning as needed to blacken tops of kernels evenly. Remove and wrap in foil until cooled. Cut kernels off cobs into a large bowl. Add peppers, onion, and cilantro; mix well.
  2. Whisk together oil, vinegar, garlic, chile powder, salt, and pepper until emulsified. Pour about 1/2 cup over vegetables and stir to combine. Add avocado and fold in gently. Serve at once.

PER SERVING: 582 cal, 24g fat (10g mono, 11g poly, 3g sat), 0mg chol, 11g protein, 82g carb, 6g fiber, 200mg sodium



Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












Sponsored Introduction Continue on to (or wait seconds) ×