I'm always searching for a side dish to serve with tacos, and I'm so happy that I came across this recipe. The flavor of grilled corn is hard to beat, but I also understand that it can be a pain to make (especially if you're only firing up the grill for the corn). If you'd rather not grill your corn, you could boil it or use canned shoepeg corn. You won't get the amazing grilled flavor, but the salad will be good nonetheless.
I ate this on the side of my taco, but hubs put it right slab in the middle of his taco. He can make a rockin' taco, if you know what I mean. We ate this for the next couple of nights for leftovers, and it was just as amazing as day one.
Avocado and Grilled Corn Salad
Ingredients:
2 ears of corn, husk removed, brush with olive oil and grilled; remove corn with sharp knife
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely diced
1 small zucchini, diced
1/3 cup Feta, crumbled
1/4 cup cilantro, chopped
1 Avocado, diced and sprinkled with lime juice to prevent browning
Directions:
Add first 6 ingredients (corn through cilantro) to a large bowl and mix together. Add the avocado and gently mix into the salad. Be careful not to mush the avocado. Cover and store in the fridge until ready to serve.
Source: slightly adapted from Authentic Suburban Gourmet
3 comments:
This looks so tasty. I love having a veggie side with my tacos or fajitas vs. rice because you are already getting lots of carbs in the taco shell or wrap. This is perfect! I bet the grilled corn gives it amazing flavor. Love this!
Oooh ooh ooh! Looks so yummy! I will have to try it! LOVE avocado!
Sounds like a great side dish for lots of meals....a good combo of veggies! :-)
Post a Comment