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Recipes

Charred Corn Salad

Perfectly grilled corn is served over a bed of peppery arugula and mixed with creamy avocado and goat cheese.

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For more about this recipe see 4 Summer Camping Recipes

Servings
4

Ingredients

  • 2 ears fresh sweet corn, shucked  

  • 3/4 cup halved cherry tomatoes (optional)   

  • 1 avocado, peeled, pitted, and cut into chunks   

  • 1/4 cup sliced red onion   

  • 3 Tbs. crumbled goat cheese, divided   

  • 2 Tbs. lime juice or distilled white vinegar    

  • Kosher salt, to taste   

Preparation

1. Grill corn over medium heat, turning often, until kernels begin to blacken, about 10 minutes. Remove corn from grill. When corn is cool enough to handle, cut kernels from cob and place them in bowl. (You should have about 1 cup.) Add tomatoes,
avocado chunks, and red onion.

2. In separate bowl, whisk together 2 Tbs. goat cheese and lime juice, and season with salt, to taste. Drizzle goat cheese sauce over corn mixture, and toss to combine. Divide salad into four portions, and top with remaining goat cheese.

Nutrition Information

  • Calories 160
  • Carbohydrate Content 20 g
  • Cholesterol Content 5 mg
  • Fat Content 10 g
  • Fiber Content 6 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 40 mg
  • Sugar Content 3 g