Corn, Avocado, and Cilantro
Serve this Southwestern salad on its own or as a relish to accompany a main dish.
- Servings: 4
Photography: Raymond Hom
Source: Martha Stewart Living, June 2011
- 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
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.