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.
Grilled corn, pepper and avocado salad
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Grilled corn, pepper and avocado salad
Amount Per Serving
Calories 5582
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 3g
15%
Polyunsaturated Fat 11g
Monounsaturated Fat 10g
Sodium 200mg
8%
Total Carbohydrates 82g
27%
Dietary Fiber 6g
24%
Protein 11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 582 cal, 24g fat (10g mono, 11g poly, 3g sat), 0mg chol, 11g protein, 82g carb, 6g fiber, 200mg sodium
