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Grilled Corn and Tomato Salad

Serves 4
Time 15 min
Anytime you have the grill warmed up, throw on some extra corn-on-the-cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.
Ingredients
  • 4 ears grilled corn on the cob, kernels removed (about 3 cups corn)
  • 1 large tomato, chopped
  • 1/2 medium red onion, finely diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime, zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon chipotle chile powder (optional)
  • 1/4 cup chopped fresh cilantro (or more)
  • 2 medium avocados, cubed
  • 1 medium lemon, zested and juiced
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Exclusively for Prime members in select ZIP codes.

Method

Combine corn, tomato, onion, avocado (if using) and jalapeño in a large bowl.

In a small bowl, whisk together the oil, lemon zest and juice, lime zest and juice, salt, pepper and chipotle powder, if using.

Drizzle vinaigrette over salad and gently toss together. Fold in cilantro and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 ears grilled corn on the cob, kernels removed (about 3 cups corn)
  • 1 large tomato, chopped
  • 1/2 medium red onion, finely diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime, zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon chipotle chile powder (optional)
  • 1/4 cup chopped fresh cilantro (or more)
  • 2 medium avocados, cubed
  • 1 medium lemon, zested and juiced
Shop with Prime

Exclusively for Prime members in select ZIP codes.