This healthy and colorful
side dish pairs particularly well with grilled meats and poultry, but you can
serve it with just about any main course you prefer.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
Ingredients:
*2 large ears fresh corn,
husks and silk removed
1 T. unsalted butter, melted
1 medium red onion, halved and cut into thick slices
1 lb. cherry or grape tomatoes,
halved
1 large avocado, chopped
ΒΌ c. fresh parsley, roughly chopped
3 T. fresh lime juice
Sea salt and black pepper, to taste
Directions:
- Brush
corn with melted butter before placing corn and red onion slices on a
pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed
with non-stick cooking spray set over medium-high heat.
- Cook
corn until kernels are slightly charred, rotating one-quarter turn every couple
of minutes until each side is done. Flip red onion once while the corn is
cooking. Remove vegetables from heat and slice kernels from cob with a sharp
knife. Discard cobs and transfer onions and corn kernels to a large salad bowl
and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!