GRILLED CORN & AVOCADO SALAD WITH CUMIN LIME VINAIGRETTE

August 21, 2017 by Renee Tavoularis

Ingredients

For the SALAD:

3 medium sized ears of corn
1 tablespoon avocado oil
Half pint cherry or grape tomatoes, quartered
½ cup cilantro, roughly chopped
1 avocado, cubed
4 cups arugula 

For the DRESSING:

1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon red chili flakes
¼ teaspoon sea salt
¼ teaspoon ground black pepper
3 limes, juiced
1 tablespoon white wine vinegar
¼ cup olive oil or avocado oil

Instructions

• Preheat grill to medium-high heat. Alternatively, corn can be cooked in a broiler turned to high heat.
• Brush each ear of corn with the avocado oil and place directly on the grill grates (or place on a broiler pan and then under the broiler). Cook for 10-15 minutes, turning occasionally when kernels begin to char.
• Once cooled, remove the kernels from each cob by holding it flat against a cutting board and cutting down the side of the cob. Rotate the cob so then the flat part is against the board and continue cutting until all corn is removed.
• Add kernels to a large bowl and then add the quartered tomatoes and cilantro.
• In a small bowl, add the garlic, cumin, chili flakes, salt, pepper, lime juice and white wine vinegar. Stir to combine.
• While whisking, slowly pour in the oil until combined.
• Pour half of dressing over the corn and tomato mixture. Gently toss in the cubed avocado.
• Place arugula on a large serving plate and top with the corn, tomato, and avocado salad. Pour remaining dressing over the salad just before serving.