This corn salad is a delicious accompanyment to a barbecue or light summer meal. It’s full of flavour, healthy and delicious!

Grilled Corn Salad with Avocado and Lime Yoghurt Dressing
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  1. 2 cups grilled corn, off the cob
  2. handful fresh cilantro/coriander, chopped
  3. 1 avocado, diced
  4. juice from two limes
  5. 1/4 cup red onion, finely diced
  6. sea salt
  7. fresh ground pepper
  8. sprinkle of cumin, chilli pepper and turmeric
  1. 1/2 cup plain yoghurt (I used 0% Greek yoghurt)
  2. 2 Tbsp fresh lime juice
  3. 1 small garlic clove, minced
  4. 2 tsp miso paste
  5. salt and pepper to taste
  1. In a small bowl, combine the miso paste, lime juice and garlic. Whisk until combined. Add yoghurt, salt and pepper and whisk again. Taste for seasoning.
  2. Grill corn and place in a bowl. Add onion and cilantro/coriander. Toss gently with the dressing. Sprinkle with the spices. Gently toss in avocado. Squeeze with lime before serving.
  1. I used frozen corn, which I defrosted and put under the grill to give it a bit of colour, so that it looked like it had been grilled on the cob. That worked perfectly fine.
  2. If not serving right away, toss the avocado with lime juice to prevent it from browning. Or better yet, cut and add the avocado just before serving.
The Pescetonian
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