- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“Fresh green corn cobs grilled over fire until the kernels are toasted, cut and combined with juicy cherry tomatoes, ripe avocado cubes, red onion, and crumbled feta cheese. Wrapped in a citrusy lemon vinaigrette with cilantro.”
What you need to know
- Corn grilled directly on the hot griddle gains a smoky flavor and sweet caramelized notes in the grains.
- Halved cherry tomatoes release acidity that harmonizes with the velvety fat of fresh avocado.
- The vinaigrette with lemon zest and juice seasons the ingredients creating the signature of summer salads.
Ingredients
Main
- large ears (or 300g of frozen corn kernels, thawed) Fresh corn
- g, assorted, cut in half or into cubes Cherry or heirloom tomatoes
- large, ripe, cubed Avocado
- small unit, thinly sliced Red onion
- cup, chopped Fresh cilantro
- g, crumbled (optional) Feta cheese
- tablespoons Extra virgin olive oil
- units, juice and zest Limão
- teaspoon (optional, to balance the acidity) Honey or maple syrup
- Sea salt
- Black pepper
Instructions
Principal
- Prepare the Corn: Remove the husk and the "silk" of the corn cobs. Brush each cob with 1 tablespoon of olive oil, season with salt and black pepper.
- Grill the Corn: Heat a grill (or grill pan) over medium-high heat. Grill the corn on the cob for 8-12 minutes, turning occasionally, until tender and lightly charred. Remove and set aside.
- Cut the Corn: When the cobs are cool enough to handle, cut the kernels from the cobs with a sharp knife. Transfer the grains to a large bowl.
- Prepare the Vegetables: Add the chopped tomatoes, cubed avocado, and sliced red onion to the corn kernels in the bowl.
- Make the Vinaigrette: In a small bowl, mix the remaining 3 tablespoons of olive oil, the lemon juice and zest, the honey (if using), salt, and black pepper. Beat well until emulsified.
- Assemble the Salad: Pour the vinaigrette over the ingredients in the large bowl. Add the chopped fresh cilantro and crumbled feta cheese (if using). Mix gently to combine everything.
- Serve: Taste and adjust the seasonings if necessary. Serve immediately as a main dish or a fresh side dish.
Chef's tips
- Grill the corn cobs, rotating every 2 minutes until golden toasted spots appear all around.
- Wait for the corn to warm up before cutting the kernels close to the cob with a sharp chef's knife.
- Add the avocado cubes and feta cheese delicately last so they don't fall apart in the bowl.
Variations
- Add 1 fresh jalapeño pepper finely chopped without seeds for an authentic Mexican spicy touch.
- Add cooked and drained black beans to enrich the protein density and transform it into a light meal.
- Sprinkle toasted pumpkin seeds over the salad to add a crunchy element to the chewing.
Substitutions
- Fresh corn on the cob can be replaced by 300g of frozen corn toasted in a very hot dry skillet.
- Crumbled feta cheese can be replaced by grilled coalho cheese cubes or cured Minas cheese.
- Fresh chopped cilantro can be replaced with fresh chopped parsley mixed with basil leaves.
How to store
Store the grilled corn kernels with the onion and tomatoes in a closed container in the refrigerator for up to 2 days. Cut and add the avocado and feta cheese only at the moment of serving to avoid oxidation.
Can it be frozen?
Freeze only the already grilled and cut corn kernels in an airtight bag for up to 90 days. Do not freeze the salad assembled with avocado and fresh tomatoes, as the texture deteriorates.
What to serve with
Perfect accompaniment for barbecue meats, grilled salmon fillet, roast chicken, and light craft beer.
Frequently asked questions
Can I make this recipe using canned sweet corn?
You can use it by draining the grains well and sautéing in a very hot cast-iron skillet with olive oil until they brown and toast, although fresh corn on the cob offers superior sweetness.
How to cut corn kernels from the cob without splashing the countertop?
Rest the tip of the cob in the center of a large bowl or inside the center hole of a flan mold and slide the sharp knife from top to bottom; the grains all fall into the container.
Should the salad be served chilled or at room temperature?
The best aromatic profile emerges at room temperature or with the corn slightly warm, allowing the smoky aromas and olive oil to release with intensity.
What to do so the avocado doesn't darken in the salad?
The lemon vinaigrette acts as a natural preservative; coat the avocado cubes immediately with the citrus dressing to prevent the oxygen in the air from darkening the fruit's flesh.
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