Grilled Corn Salad with Tomatoes
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 295, total fat 24 G., saturated fats 3 G., proteins 4 G., carbohydrates 22 G., fiber 6 G., cholesterol 0 mg, sodium 471 mg, sugar 6 G.
Calories 295, total fat 24 G., saturated fats 3 G., proteins 4 G., carbohydrates 22 G., fiber 6 G., cholesterol 0 mg, sodium 471 mg, sugar 6 G.
Charcoal-grilled sweet corn with a smoky flavor, sweet cherry tomatoes, tender avocado, and a hint of hot pepper—the perfect pairing for a summer salad paired with grilled meat. The corn is grilled in its husk, but it needs to be soaked in water first to prevent the husks from burning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ears of sweet corn, in husks
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- Zest and juice of 3 limes
- 0.5 cups extra-virgin olive oil
- 1 ripe avocado, halved and diced
- 1 cup halved cherry tomatoes
- 6 thinly sliced green onions
- 3/4 cup finely chopped fresh cilantro leaves
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Cooking the dish according to the recipe:
- Soak the corn in its husks in a bowl of heavily salted water and refrigerate overnight. Press down on the corn with a plate and a jar to ensure it's completely submerged.
- Preheat a charcoal grill to medium-low heat.
- Place the husk-covered corn on the grill grate, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño, and a large pinch of salt. Add the lime zest, lime juice, and olive oil and toss to combine. Add the avocado, tomatoes, green onions, and cilantro and toss gently.
- Remove the corn from the grill. When the cobs have cooled slightly, husk them, remove the hair, and trim the kernels with a knife. Add to the bowl with the vegetables. Stir. Season with salt and pepper to taste.
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