GRILLED CORN, TOMATO & AVOCADO SALAD

GRILLED CORN, TOMATO & AVOCADO SALAD image

Yield 6

Number Of Ingredients 14

3 ears fresh sweet corn
1 medium red onion, cut into 1/2-inch slices
2 avocados, halved, seeded and peeled
1/3 cup light sour cream or plain Greek yogurt
2 cups lightly packed fresh basil leaves
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons honey or agave syrup
1 clove garlic, minced
1/2 teaspoon bottled chipotle pepper sauce
1/4 teaspoon salt
6 cups torn mixed greans
2 fresh tomatoes, sliced

Steps:

1. Place ears of corn with husks and silks intact in a very large bowl. Cover with water; soak for 1 hour; drain. 2. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat for 20 minutes, turning and rearranging ears occasionally. Add onion slices to grill. Cover and grill 10 minutes more or until corn and onion are tender and lightly browned, turning onion slices and corn once. Cool slightly. Remove husks and silks from cobs. Separate onion slices into rings. 3. Slice one of the avocados; set aside. Chop remaining avocado. 4. In a blender of food processor combine chopped avocado, sour cream, 1/2 cup of the basil leaves, the 2 tablespoons water, lemon juice, olive oil, honey, garlic, bottled chipotle pepper sauce and salt. Cover and blend or process until smooth; set aside. 5. Spread mixed greens and remaining 1 1/2 cups basil leaves on a serving platter. Arrange corn, red onion, sliced avocados. Serve with dressing. Makes 6 servings. Main Dish Option: Add grilled shrimp or chicken for a main dish salad. Make-Ahead Tip: After cooling grilled corn and onions, you can place them in a storage container with a lid and refrigerate for up to 24 hours. Or use 3 ears of leftover cooked sweet corn. Cut corn from cobs and use as directed. Nutrition Facts (per serving): 180 cal., 11 g total fat (2 g sat. fat), 4 mg chol., 135 mg sodium, 29 g carb., 6 g fiber, 7 g sugar, 4 g protein.