Try this Grilled corn and basil salad recipe, or contribute your own.
Suggest a better descriptionHeat a grill or broiler to high
Using a sharp knife, slice the kernels from 3 ears of the corn into a large bowl. Grill or broil the remaining 3 ears of corn until lightly charred all over, then remove and let cool just enough to handle. Slice the cooked corn kernels into the bowl with the raw corn.
3 Scoop the avocado flesh into a good processor or high speed blender. Add 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt. Puree until completely smooth. Add two tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.
To the bowl with the corn, add the remaining 3 tablespoons of olive oil, the remaining lime juice, and the honey, chilli powder, paprika, jalapeno, and chives. Toss well to mix evenly. Season with the salt and pepper and toss once more. Stir in the coconut, basil, blueberries, and feta. Taste and adjust seasonings as desired.
Spoon the remaining avocado puree over the bottom of a driving bowl and top with the corn salad. Serve the salad as a side or with chips for scooping
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (386g) | ||
Recipe Makes: 1 | ||
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Calories: 397 | ||
Calories from Fat: 249 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 180mg | 6 % | |
Potassium 643.8mg | 17 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 33g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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