Grilled Corn Salad with Jalapeno and Avocado [Vegan]
What’s fab about this dish is everything! It’s quick, easy, affordable, packed with veggies. The flavor has texture and heat; it's a little sweet, a little smoky, and perfect for any season. You can switch up the sauce base, use dairy-free yogurt or sour cream, or omit it altogether. This... Read More
Ingredients You Need for Grilled Corn Salad with Jalapeno and Avocado [Vegan]
How to Prepare Grilled Corn Salad with Jalapeno and Avocado [Vegan]
- Grease the ears of corn with a little oil and place on either a gas or charcoal grill or over an open flame until slightly charred.
- When cool enough to handle, remove corn from the cob using a sharp knife.
- Grill jalapeno until skin is charred and black in some areas.
- Chop jalapeno, removing seeds and ribs for less heat.
- In a large bowl, combine corn, chopped jalapeno, sliced red onion, chopped cilantro, lime juice, salt, pepper.
- To make the chipotle sauce, combine all the ingredients in a small dish.
- Pour over the top and gently toss.
- Serve with a few extra lime wedges, garnish with a sprinkle of chili powder and cilantro.
Notes
This recipe will keep for up to 5 days in the fridge.
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