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Grilled Corn & Cherry Tomato Salad
Grilled Corn & Cherry Tomato Salad
This healthy and colorful side dish pairs particularly well with grilled meats and poultry, but you can serve it with just about any main course you prefer.
Ingredients
- 2 ears corn fresh, large, husks and silk removed
- 1 tablespoon extra virgin olive oil
- 1 medium red onion halved and cut into thick slices
- 1 lb. cherry tomatoes halved or grape tomatoes
- 1 large avocado chopped
- ¼ cup parsley fresh, roughly chopped
- 3 tablespoons lime juice fresh
- sea salt to taste
- black pepper to taste
Instructions
- Brush corn with olive oil before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
Nutrition
Calories: 56kcal (3%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 15mg (1%)Potassium: 284mg (8%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 878IU (18%)Vitamin C: 34mg (41%)Calcium: 19mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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