Ingredients Jump to Instructions ↓

  1. 6 ears corn, husks removed

  2. 6 tablespoons canola oil Salt and freshly ground black pepper

  3. 4 ripe avocados

  4. 1 pint teardrop tomatoes

  5. 1 Serrano chili

  6. 1 small red onion

  7. 1 lime

  8. 1/2 cup cilantro leaves

  9. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  1. Preheat grill over medium-high heat. Rub the husked corn with canola oil, season with sat and pepper. Grill until golden brown on all sides. Remove kernels from cob and put in a large bowl. Cut avocados in large cubes and add to corn. Cut tomatoes in half and add to corn. Finely chop serrano chili and onion and add to corn. Zest lime and juice into salad. Rough chop cilantro, add to salad. Add olive oil. Mix to combined, season to taste. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Send feedback