Grilled Corn and Basil Salad

Serves: 4 to 6 Say hello to the best corn salad out there, with basil, sweet coconut, and blueberries! The fruit adds a burst of sweet favor to this otherwise savory and spicy salad. My favorite way to serve it is as a salsa, with a big ol' side of chips for scooping! The salad can be prepared up to a day in advance. Just leave the pureed avocado out and add it right before serving

Updated at: Sat, 19 Aug 2023 22:54:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories429.7 kcal (21%)

Total Fat31.4 g (45%)

Carbs33.9 g (13%)

Sugars8.4 g (9%)

Protein9 g (18%)

Sodium553.2 mg (28%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6ears corn

husks and silk removed

1avocado

ripe, pitted

4 tablespoonsextra-virgin olive oil

2juice of limes

kosher salt

2 teaspoonshoney

1 ½ teaspoonschili powder

1 teaspoonsmoked paprika

1jalapeño

seeded and chopped

2 tablespoonsfresh chives

chopped

freshly ground pepper

½ cupunsweetened flaked coconut

toasted

2 cupsfresh basil leaves

torn or chopped

1 cupfresh blueberries

1 x 4 ouncefeta cheese

block, crumbled

Chips

for serving, optional

Instructions

Step 1

Heat a grill or broiler to high.

Step 2

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.

Step 3

Scoop the avocado flesh into a food 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 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.

Step 4

To the bowl with the corn, add the remaining

Step 5

3 tablespoons of olive oil, the remaining lime juice, and the honey, chili powder, paprika, jalapeño, and chives. Toss well to mix evenly. Season with salt and pepper and toss once more. Stir in the coconut, basil, blueberries, and feta. Taste and adjust the seasonings as desired.

Step 6

Spoon the remaining avocado puree over the bottom of a serving bowl and top with the corn salad. Serve the salad as a side or with chips for scooping.

Step 7

You can buy coconut flakes already toasted, but doing it yourself is super easy! Spread the flakes out on a parchment-lined baking sheet and bake in a 350°F oven for 7 to 10 minutes, tossing halfway through, until golden.