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Street Corn Salad with Avocado Crema


There’s nothing like an all-in-one dish. Some people enjoy this as a dip/condiment, some see it as a side dish, and some a salad. Me? All of the above. The flavors are so light and refreshing!  

Before you get scared by the idea of fruit in a savory dish, trust me on this one—it’s worth a try!


Grill the Corn

1. Heat the grill or oven to 400 degrees Fahrenheit.
2. Wet the corn and sprinkle salt and pepper on it. Grill for 30 minutes, turning every five to 10 minutes. If baking in an oven, bake for 30 minutes, turning after 15 minutes. Allow to cool before slicing.


Alternatively you can use a bag of frozen corn: spread on a cookie sheet, drizzle with some oil, salt, and pepper, and bake at 400 degrees Fahrenheit for 40 minutes.

Prepare the Salad

1. In a large bowl, toss corn with remaining salad ingredients.
2. In a food processor, blend crema ingredients until smooth and creamy.
3. Spread the crema on a platter. Place the salad on top. Serve cold.


Feel free to use store-bought guacamole.

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