Food & Cooking Recipes Salad Recipes Corn, Avocado, and Cilantro 3.6 (47) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Raymond Hom Servings: 4 Serve this Southwestern salad on its own or as a relish to accompany a main dish. Ingredients 4 shucked ears of corn 1 sliced Hass avocado ¼ cup fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil ½ 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 Notes This salad pairs well with roasted pork loin or grilled lean pork chops. Print