Charred Corn Avocado Salad With Pickled Onions
  1. CORN: Peel and clean the corn. Preheat an indoor or outdoor grill to medium-high heat. Clean the grill grates then grill the corn for 6-10 minutes or until lightly blistered and charred on all sides. Remove to a cutting board. When cool enough to handle shave the corn off the cob and set it aside.

  2. DRESSING: Toss the oil, lime juice, honey, chopped serrano, cilantro, and salt and pepper in a mason jar.

  3. SALAD: Add the lettuce, shaved corn, and pickled onions to a large dish. Toss with ¾ of the dressing, taste, and add more as desired. Serve with sliced avocados on top and crumbled Cotija cheese.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️PicnicSummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 15m

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