Grilled Corn and Avocado Salad


  • 1 1/2 tbsp olive oil
  • 2 tsp salt
  • 3/4 tsp pepper
  • 5 ears fresh corn
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 medium avocados, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp of SALSAOLOGY Ancho Chile & Tamarind Sauce
  • Juice of one medium lime


  1. Preheat grill to medium high heat. Rub corn with olive oil and sprinkle with salt & pepper.
  2. Grill corn for about 10-15 minutes, turning every few minutes, until corn are lightly browned and cooked evenly. Remove corn from grill and allow it to cool.
  3. Once cooled, remove corn kernels off the cob and transfer to a large mixing bowl.
  4. Mix in tomatoes, red onion, bell peppers, avocado, and cilantro.
  5. Add in SALSAOLOGY Ancho Chile & Tamarind sauce and squeeze lime. Mix well.
  6. Serve on a bed of arugula or enjoy with tortilla chips!

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