As Memorial Day signals the start of summer, there’s a joyful atmosphere in the Hamptons with open houses and fun outdoor celebrations. To make the experience even better, enjoy a refreshing Grilled Corn Cilantro and Avocado Salad. This delicious dish combines grilled corn, fresh cilantro, creamy avocado, and a tangy dressing, creating a delightful blend of textures and flavors that capture the season’s essence. Each bite offers a mix of sweet and smoky corn, refreshing cilantro, and creamy avocado, all enhanced by the zesty dressing. This salad perfectly embodies the taste of summer and is an excellent choice for a sunny day in the Hamptons, where you can savor its wonderful flavors and feel completely satisfied.
Grilled Corn, Cilantro, and Avocado Salad Recipe
Corn from Hamptons’ farms is to die for—raw, boiled, grilled, and even in ice cream. Adding a bit of avocado gives this dish some creaminess, while the cilantro and citrus provide a nice bite.
Yield: 4 servings
Ingredients
1 tablespoon cilantro
4 ears of corn, shucked
1 tablespoon lime juice
avocado (one)
1 tablespoon lemon juice
3 teaspoons extra virgin olive oil, plus extra for brushing grill
Kosher salt and coarse ground pepper, to taste
Directions
Preheat grill to medium-high and brush with oil. Grill corn for about 10 minutes, turning occasionally until slightly charred. Allow to cool slightly. Slice kernels off the cob into a bowl. Add cilantro and mix.
Slice the avocado in half and remove the pit. Add to a small bowl and toss with lime and lemon juice. Then, add the avocado and juices to the bowl with the corn. Add olive oil, season with salt and pepper, and mix. Scoop out meat and dice.
