David Venable's Grilled Corn Salad

By davidv

This salad features grilled corn and the zesty flavors of lime and chili powder. It’s a perfect side to your summer meals.

Tip: Serve this salad with tortilla chips as an appetizer.

Ingredients

• 6 ears of corn (husked as per directions below)
• 1 medium red onion, diced
• 1 large red pepper, diced
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 1 avocado, diced
• 1/3 cup cilantro leaves, chopped
• 1/2 cup crumbled feta cheese
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 4 Tbsp lime juice
• 3 Tbsp olive oil
• Salt and pepper, to taste

Preparation

Step 1

Preheat the grill over medium heat.

Carefully peel back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15–20 minutes; drain.

Grill the corn for 20–25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.

To prepare the salad, cut the corn from each cob and place it in a medium-sized mixing bowl. Add the remaining ingredients and fold to combine. Serve.