Everything about this dish screams fresh, from the ripe but firm avocados to the crunchy charred corn. The citrus adds a brightness while the Frank’s RedHot sauce provides layers of flavor with just a little be of spice.
This is technically a salad, and it does make a delicious side dish to any backyard grilled meal. But don’t sell this dish short. It can also be an incredible dip to be eaten with tortilla chips, or a flavorful topping to something like fish tacos. No matter how you decide to eat it, you will be pleased.
Frozen Grilled Corn
The charred corn really adds to the flavor and complexity of this recipe. There are a few store bought options for grilled corn including frozen varieties. If you use frozen simply take the corn out of the freezer about 30 minutes before starting your recipe so that it can thaw.
Shucking and Cleaning Fresh Corn
If using fresh corn, you will need to shuck and clean your corn first. Start by peeling off the outer layers of the corn exposing the tip of the ear of the corn. Grab the leaves and pull down in one quick movement breaking off the leaves and the silk. Using your fingers, remove any remaining silks. Discard the leaves and the silk and continue with the remaining ears of corn.
Grilling Your Corn
There are several ways to grill your corn. Obviously the most common is to use an actual outdoor grill or indoor grill pan. In both instances you will want to preheat the grill for roughly ten minutes before you start cooking. Add your corn and cook, turning often, until your corn is charred all over. This takes about 10 minutes. You can grill your corn in batches, setting cooked ears aside to cool.
When making this recipe I actually grilled my corn over my gas stove top. I have to admit, I wasn’t sure how it would work. Fair warning, this produced some popping sounds and sparks that were alarming at first. Be sure and use long metal tongs so you can regularly turn the corn at a distance. But I was quite surprised by the end result and can say confidently that this is a perfectly fine way to grill corn.
Once your corn has cooled, cut off the grilled kernels from corn cob. You are now ready to start assembling your salad.
Toss the avocados with the lemon juice and then add them to a medium sized bowl with the grilled corn. Mix in the tomatoes, green onion, cilantro, lemon zest and lime zest.
Whisk the lime juice, olive oil, salt and pepper, garlic, and Frank’s RedHot sauce together in a small bowl and pour over the vegetables. Toss well and keep refrigerated until ready to serve.
Ingredients
- 3 cups grilled corn about 6 ears
- 2 avocados seeded, peeled, and cut into ½ inch squares
- 1 lemon juiced
- 2 cups cherry tomatoes sliced in half
- ½ cup green onion chopped
- ¼ cup cilantro chopped
- 1 lemon zested
- 1 lime zested
- 1 lime juiced
- ¼ cup olive oil
- Kosher Salt and Pepper
- 1 tbsp Frank’s RedHot Sauce
- 2 tsp garlic minced
Instructions
- Toss the avocados with the lemon juice and then add them to a medium sized bowl with the grilled corn. Mix in the tomatoes, green onion, cilantro, lemon zest and lime zest.
- Whisk the lime juice, olive oil, salt and pepper, garlic, and Frank’s RedHot sauce together in a small bowl and pour over the vegetables. Toss well and keep refrigerated until ready to serve.