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Serves
4
Creator Notes
My accepted grilled vegetable is Mexican boulevard corn. This flavour packed salad takes the smokiness of the grilled corn, the zing of the lime, the warmth of chipotle and the saltiness of the cotija and combines it with nutty grilled avocado to construct the very good grilled dish. —The Gilded Sprout
Ingredients
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3
Cobs of Corn
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3
Green Onions
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1
Avocado
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1
Lime
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1/4 cup
Cilantro
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1 tablespoon
Mayonnaise
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1 tablespoon
Sour Cream
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1/4 cup
Cotija (feta works too)
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1/4 teaspoon
Chipotle powder
Directions
- Soak the corn in its husks for Half-hour and then dwelling on the BBQ for quarter-hour.
- Once the corn has steamed in its husks purchase a ways from the grill and discard husks.
- Slash the avocado in half and purchase away the stone.
- Attach corn cobs, avocado and green onions on the grill to char.
- In a minute bowl mix mayonnaise, sour cream, chipotle, and the juice and zest of half a lime.
- Opt corn from husks and dwelling in a enormous bowl along with the chopped avocado and green onions.
- Prick the cilantro and collapse the cheese and add these with the dressing to the bowl.
- Toss the salad and season to taste.
