Grilled Mexican Corn and Avocado Salad

Hi Everyone,

Oh boy, I have to give you my apologies.  On Sunday my computer crashed.  It crashed so bad that it wouldn’t even turn on.  I was in the middle of creating a recipe, went to the kitchen to finish the recipe and when I came back, my computer was off.  Nothing would make it turn back on.  So I took it to the Geek Squad at Best Buy, since I have a two-year service warranty with them.  They couldn’t turn the computer on either.  So they took my precious computer and said they are sending it to Geek Squad headquarters and within 2 to 4 weeks I’ll have my computer back.  If they can’t fix my computer they will give me a new one.  You know what was on that computer?  My pictures!  I made 4 recipes in advance to post for you, now they are possibly gone.  On Sunday Geek Squad said they will back up my computer and hopefully give me my pictures the next day.  So far, though it has only been one day, but so far I haven’t heard anything.  I was stupid and didn’t back up my computer.  Now I could have lost a years worth of photographs.  I am so angry!!!  Knowing I could not blog for 4 weeks, I bought a cheapie HP Notebook and I hate it.  It has Windows 8 on it and I don’t like it at all.  I like my computer!   So I am telling you this for two reasons, one I may not have a recipe everyday since I’m going on vacation next week and two the coloring maybe way off.  The Notebooks coloring has a pink tone to everything.  I tried to adjust it, but I still see pink.  Lucky for me, I had two recipes on my camera, so at least I have you covered for the next two days.  I’ll try to whip up some more recipes this week.  Sorry for the gibber talk, but now on to today’s recipe.  By the way, thanks for listening.

Grilled Mexican Corn and Avocado Salad

This my Grilled Mexican Corn and Avocado Salad.  When I was grilling my vegetables, I had no idea what I was making, but then it all came together beautifully.  It’s fresh tasting, full of natural flavors is simply incredible.  Nothing beats the flavor of vegetables on the grill.  I don’t know what it is about grilling, but it really brings the flavor out.

Grilled Mexican Corn and Avocado Salad

Have you ever grilled an avocado?  This was my first time and let me tell you it is so yummy.  Grilling the avocado really changed the texture of it.  It made it more firm, which makes it stand up great in this salad.  To preserve the avocado from turning brown I squeezed fresh lime juice all over the salad.  It was subtle enough to add flavor, but not enough to be over whelming.

Grilled Mexican Corn and Avocado Salad

I also grilled to jalapenos, which added a nice hint of heat, but didn’t make it hot.  I topped the salad with just a pinch of Cojita Cheese, which I picked up at my local grocery store.  I added just a little of it for added flavor, but not enough to take over the salad.

Grilled Mexican Corn and Avocado Salad

I have been having this salad with my lunches this week.  Too add a little more to it, I threw in some fresh cherry tomatoes to make it more of a meal.  I love it!  Grilled tomatoes would be good in this too, but honestly I like it the way it is.  This salad would be great as a side dish, on taco, tortilla chips dipped in it or even as a topping on a hot dog!  Yummers!!

Grilled Mexican Corn and Avocado Salad

Grilled Mexican Corn and Avocado Salad
Nutrition Information
  • Serves: 4 heaping cups, serves 6
  • Serving size: ¾ cups
    Prep time: 
    Cook time: 
    Total time: 
    A healthy Mexican salad made with grilled vegetables infused with lime juice and topped with Cojita Cheese.
    • 3 ears corn, husked (345 grams for kernels only)
    • 2 jalapenos (18 grams)
    • ⅓ large onion (92 grams)
    • 1 avocado, pitted, cut in half (123 grams)
    • Juice of 1 lime
    • ½ oz Cojita cheese
    • salt & pepper to taste
    1. Soak corn in water for 30 minutes
    2. On a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set a side. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred. About 3 minutes on each side.
    3. To prepare dish. When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.
    4. For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.
    5. Add juice of a lime, cojita cheese and salt and pepper to the bowl of vegetables. Mix well and serve.
    Calories per ¾ cups: 99, Fat: 4.5, Cholesterol: 2, Sodium: 27, Potassium: 297, Carbs: 14, Fiber: 3.3, Sugar: 2.1, Protein: 3

    Grilled Mexican Corn and Avocado Salad
    I really love these kind of salads, they make for a perfect lunch!!  It’s guilt-free and low in calories!  Well my Friends, I’m going to get going.  I’m going to keep working on this computer because the next tow days of recipes the photos don’t look to great, which is quite irritating.  Cross your fingers for me, that I get my photos back and soon!

    Have  a great day!



    Grilled Mexican Corn and Avocado Salad


    1. If at all possible, buy a Mac or MacBook. It’s the best investment I’ve made. No more dealing with PC problems!

    2. Yes! Grilled avocado is SO good! And since I’m obsessed with corn so much right now, I know I’d love this!!

    3. Oh so sad, been there and done that, quite recently as a matter of fact. It’s amazing how much we rely on things and don’t think about them till something like this happens. Hope it doesn’t take long to get your computer back! Love your corn salad, I can’t seem to get enough corn these days!!

    4. Mmmm what a fresh flavorful salad! Yummmmm! Hope all is well now with your computer!

    5. Yep, that’s awful. I back up my computer every night for that reason. I have found that sometimes the computer gets too hot and it shuts it off. I make sure to never keep it on my lap and in a place where it can vent. I have had it shut off too but my husband had opened it up and vacuumed out any dust and that seems to fix it so fingers crossed for you. I would eat this whole salad waiting to hear if the computer will live!

      • I am soooooo going to start backing up my computer. I learned the hard way. I have to start turning off my computer. I just wish my pages would restore so I din’t have to keep opening all of my daily posting links. I think we will find out in about 4 weeks if the computer lives or dies. Crossing fingers it lives!!

    6. What a nightmare. I’m so sorry, Jen. I’m using Windows 8, too, and it’s definitely a pain. BUT your salad looks terrific. Hope you get your photos soon. xo

    7. Computers can be so stressful sometimes! Glad you got these photos back because this looks so delish!

    8. I love salads like this.Way more filling than the green stuff. Corn and avocado go so great together. I hope everything works out with your computer.

    9. Jennifer, I wish you the best with getting your computer fixed with your hard drive intact. I had my hard drive crash not too long ago, and fortunately had only 4 days of un-backed-up stuff to deal with.

      This recipe sounds great. My husband doesn’t like avocados, so I probably won’t make it, but will save it, just in case. 🙂

    10. Hi Jennifer – Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a sweet corn recipe roundup today on Foxes Love Lemons. Happy Friday!

    11. I am so ready for spring and this looks Devine!


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