Charred Corn Cabbage Salad with Creamy Avocado Dressing
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 4 ears sweet corn, (husks and silks removed, cut off the stem)
- Avocado oil, (for brushing the corn)
- 5 cups finely chopped cabbage
- 2 cups diced jicama
- 4 green onions, (sliced)
- 1/2 cup chopped cilantro
- 1/2 cup pepitas
- 1/2 cup cotija cheese
- Juice of 1 lime
- Kosher salt and black pepper, (to taste)
- Garnish: extra cotija cheese and cilantro
- Tortilla chips, (for serving, optional)
- 1 avocado
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup avocado oil
- 1 small jalapeño, (stem and seeds removed)
- 1/4 cup lime juice
- 1/4 cup cilantro
- 2 small cloves garlic
- 2 tablespoons water
- 2 teaspoons honey
- Kosher salt and black pepper, (to taste)
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Preparation
Step 1
Preheat grill to medium-high heat. Brush the corn with oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside to cool to room temperature.
Step 2
Use a sharp knife to carefully slice down each side of the corn cobs to remove the kernels.
Step 3
In a large bowl, combine the charred corn kernels, cabbage, jicama, green onions, cilantro, pepitas, cotija cheese, and lime juice.
Step 4
To make the dressing, in a blender or food processor, add the avocado, Greek yogurt or sour cream, avocado oil, jalapeño, lime juice, cilantro, garlic, water, honey, salt, and pepper. Blend until smooth. The dressing should be nice and creamy. If it is a little too thick, you can add 1 more tablespoon of water and blend again, but you don’t want it too thin.
Step 5
Pour the creamy avocado dressing over the salad and toss well with tongs until the salad is well coated. Season with salt and pepper, to taste. Garnish with extra cotija cheese and cilantro, if desired. Serve plain or with tortilla chips.
Step 6
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