This Grilled Corn Avocado Salad with Smokey Paprika Vinaigrette is a fantastic way to use up your farmers market 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.
Today’s Grilled Corn Salad with Smokey Vinaigrette happens to be one of my favorite late summer 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.
Grilled Corn Salad with Smokey Vinaigrette is extremely satisfying and very well balanced in taste and texture.
But… I’d like it even better if you made it for me. *wink*
Grilled Corn Salad with Smokey Paprika Vinaigrette
- Preheat the grill to heat heat. Place the corn on 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 corn kernels, red onion, cherry tomatoes, and avocado.
- Whisk together the oils, vinegar, honey, salt and paprika. Drizzle over the top and toss!
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