Grilled Corn Salad with Avocado, Cilantro, and Lime
Prep time
Total time
Serves: 3
  • 3 cobs corn, preferably organic
  • ½ tablespoon organic butter or vegan butter (I use Earth Balance)
  • juice of ½ lime
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup diced cilantro
  • ⅓ cup diced avocado (ripe, but still firm)
  • 2 tablespoons finely diced red onion
  1. Wrap each cob in tin foil and grill on the BBQ for 15 - 20 minutes rotating frequently. Check intermittently to see how the corn is cooking as every grill varies in heat. The corn should be lightly charred in areas and just cooked.
  2. Once cooked, using a large knife, cut the kernels from the cob and add to a bowl.
  3. Stir in the butter/earthbalance, lime juice, salt, pepper, cilantro, and red onion and toss to coat. Gently stir in the diced avocado, being careful not to mash the avocado.
  4. The corn should still be warm enough to melt the butter/earthbalance.
  5. Enjoy immediately or chill for later.
Recipe by Nutrition in the Kitch at