Grilled Corn Salad with Smokey Vinaigrette
Corn and tomatoes are still growing strong here in the Blue Ridge Mountains. This Grilled Corn Avocado Salad with Smokey Paprika Vinaigrette is a fantastic way to use up your “end of season” produce.
It’s an unexplainable truth that certain foods taste better when someone else makes them.
Take sandwiches for instance. My husband and I can stand side by side, making the exact same sandwich, down to the folding of the ham… and HIS will taste better to me. Very suspicious.
Salads are the same way. There is no better salad than the one your friend makes.
This grilled corn salad happens to be one of my favorite salads. Warm grilled corn tenderly cut off the cob, avocado, vine ripened heirloom tomatoes, a touch of heat from red onion, fresh herbs, and a bold smokey paprika vinaigrette. It’s extremely satisfying and very well balanced in taste and texture.
BUT, I’d like it even better if YOU made it for me, I promise.
Not only do you get Grilled Corn Avocado Salad with Smokey Paprika Vinaigrette today; I’ve got an EXTRA salad recipe on the A Spicy Perspective Facebook Fan Page. Head on over to check out this quirky and irresistible mix!
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 8
Grilled Corn Salad with Smokey Paprika Vinaigrette
4 ears of corn, shucked
10 oz. Herb Salad Mix
½ a small red onion, sliced thin
1 pint cherry tomatoes, halved
2 avocados, chopped
¼ cup vegetable oil
1 tsp. white truffle oil
3 Tb. rice vinegar
2 Tb. honey
1 tsp. salt
¾ tsp. Hot Smoked Paprika
Preheat the grill to heat heat.
Place the corn of the heated grill the cook for 5-8 minutes, turning regularly. Remove from heat.
Once cool enough to handle, cut the corn off the cobs.
Place the salad mix in a large bowl. Top with all remaining veggies.
Whisk together the oils, vinegar, honey, salt and paprika. Drizzle over the top.