Juicy roasted corn, sweet bell peppers and slightly spicy, creamy avocado dressing make for a perfect summertime salad!
Course Salad
Cuisine American
Keyword avocado dressing, easy summer salad, how to use leftover corn
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 115kcal
Author Lauren
Ingredients
Grilled Corn Salad
5earscorn
2tablespoonsextra virgin olive oil
3cupbell peppersdiced
¼cupred onionfinely diced
5ouncesspring mix
Creamy Avocado Dressing
½avocado
5.5ounce containerplain fat-free yogurtabout ⅔ cup
½jalapeñoseeds removed
2tablespoonlime juice
pinch of salt
2teaspoongreen hot sauce(Cholula, Tabasco, etc.)
¼cupfresh cilantro
Instructions
Grilled Corn Salad
Remove husk and corn silk from the ears of corn. Lightly brush with olive oil. Grill each side 2 to 3 minutes, until slightly charred. Let cool and cut corn off the cob.
Diced peppers, about ¼" in size, and finely mince red onion. Add to the cooled grilled corn.
In a food processor, combine avocado, yogurt, jalapeño, lime juice, salt, hot sauce and cilantro. Blend for 1 to 2 minutes until smooth and creamy. Water can be added 1 tablespoon at a time until desired thinness is achieved.
Combine grilled corn, peppers and onions with avocado dressing. Serve over spring mix with your favorite salad additions!