Grilled Mexican Corn and Avocado Salad
 
Prep time
Cook time
Total time
 
A healthy Mexican salad made with grilled vegetables infused with lime juice and topped with Cojita Cheese.
Serves: 4 heaping cups, serves 6
Ingredients
  • 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
Instructions
  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.
Notes
Calories per ¾ cups: 99, Fat: 4.5, Cholesterol: 2, Sodium: 27, Potassium: 297, Carbs: 14, Fiber: 3.3, Sugar: 2.1, Protein: 3
Nutrition Information
Serving size: ¾ cups
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/08/07/grilled-mexican-corn-and-avocado-salad/