Ingredients
4 ears of corn, husked
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cucumber, diced
1 ripe peach, diced
1 avocado, diced
1/4 cup basil, thinly sliced
Juice of 1 lime
Salt to taste
For the Chile Lime Dressing:
1/4 cup avocado mayonnaise
2 tablespoons olive oil
1/4 cup chopped cilantro
Juice of 1 lime
1 serrano chile, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
Instructions
1. Preheat the grill to medium-high heat.
2. Grill the corn, turning occasionally, until charred and smoky, about 10 minutes. Remove from grill and let cool.
3. Slice kernels off the cob and place in a large bowl.
4. Add diced red and green bell peppers, cucumber, peach, avocado, and basil to the bowl.
5. In a blender, combine avocado mayonnaise, olive oil, cilantro, lime juice, serrano chile, garlic powder, onion powder, and sea salt. Blend until smooth.
6. Pour the dressing over the salad and toss to combine. Adjust seasoning with lime juice and salt if needed.
7. Serve with lime wedges and extra dressing on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Try grilling an extra serrano or jalapeño to add a smoky heat element to your salad.
🥬 Keep avocados separate until serving if storing the salad to prevent browning.
🌿 Prepare the dressing in advance to save time and enhance flavor infusion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg