Grilled Corn Salad
Grilled Corn Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 378
- Total: 35 min
- Active: 35 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 378
- Total: 35 min
- Active: 35 min
Ingredients
6 small ears corn, husked
Olive oil, for brushing and drizzling
Sea salt and freshly ground black pepper
180 grams (6.5 ounces) very fine green beans, tailed
2 tablespoons fresh lime juice
2 teaspoons honey
2 teaspoons tequila
1 clove garlic, crushed
1/4 cup extra-virgin olive oil
1 avocado, sliced
30 grams (1 ounce) fresh cilantro leaves, torn
Directions
- Soak the corn in hot water for 10 minutes. Prepare a grill for medium-high heat; brush with olive oil.
- Remove the corn from the water and season with salt and pepper. Grill, turning often, until cooked and charred, 10 minutes.
- Meanwhile, place the green beans in a bowl, drizzle with olive oil and season with salt and pepper; toss well to coat. Transfer to a grill basket and set onto the grill. Cook for 5 to 7 minutes, turning the beans so they cook evenly
- Remove the green beans and corn from the grill and set aside to cool.
- Combine the lime juice, honey, tequila, garlic, olive oil and some salt and pepper in a jar. Shake to combine.
- Cut the kernels off 3 of the cobs; cut the remaining cobs in half. Arrange the kernels and the halved cobs on a serving platter. Scatter the green beans and the avocado slices over the top. Sprinkle with the cilantro.
- Drizzle over the dressing just before serving.
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