Food & Cooking Recipes Salad Recipes Corn, Avocado, and Cilantro 3.6 (47) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print