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Corn, Avocado, and Cilantro
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| Serve this Southwestern salad on its own or as a relish to accompany a main dish. Yield
Serves 4 Ingredients 4 shucked ears of corn 1 sliced Hass avocado | |
| 1/4 cup | fresh cilantro |
| 1 tablespoon | fresh lime juice |
| 1 tablespoon | extra-virgin olive oil |
| 1/2 teaspoon | coarse salt |
Directions
Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Gently toss with avocado, cilantro, lime juice, olive oil, and salt.
Cook's Note
This salad pairs well with roasted pork loin or grilled lean pork chops.
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