Grilled Corn, Avocado, Jalapeno, Lime, and Shallots From Chef Michael Symon

A summery salad with grilled corn, avocado, jalapeno, lime, and scallions from chef Michael Symon. It’s one of his favorites, and it’s perfect with anything from steak to chicken to fish.

In this week’s recipe, Symon grills fresh corn and then tosses it with cherry tomatoes, avocado, jalapeno, and lime. He says that when the veggies are at their peak, this salad tastes like summer in a bowl!

You’ll want to soak the ears of corn in salted water overnight, to keep them from going up in flames when they’re on the grill. Once they’ve soaked, place them on the grill, still in their husks, and cook for 20 minutes. Remove from the grill, cool, and peel back the husks; discard.

This is a perfect recipe to make with the sweet corn that’s coming into season right now. It’s also a perfect dish to serve during barbecues or outdoor get-togethers.

The corn salad is tossed with garlic, jalapeno, a large pinch of salt, lime zest and juice, olive oil, avocado, tomatoes, scallions, and cilantro. It’s easy to prepare and makes a great side for any meal!

Step 1: Preheat the grill to high. Brush each piece of corn with 1/2 tablespoon oil; sprinkle with pepper and 1/4 teaspoon of the salt.

Turn the corn to all sides and grill until tender, about 15 minutes. Set the grilled corn on a dish towel over a cutting board; carefully use a knife to cut and remove kernels from the cobs. Transfer the grilled corn to a large serving bowl; top with the crumbled Cotija cheese, scallions, chili powder, and remaining 1/4 teaspoon salt.

The sour cream and butter add a nice flavor to the salad, as well. This salad is delicious on its own or tossed with pasta for lunch!

You can also use the dressing as a dipping sauce for some tortilla chips. This recipe is from Michael Symon’s cookbook, Playing With Fire.

This week, we’re cooking up some of Chef Michael Symon’s favorite summertime dishes, including his grilled corn and blackberry salad. It’s a perfect side to any meat or fish, and it’s also a good way to use up leftovers.

Soak the corn in its husks in water, covered, in the refrigerator overnight before using it on the grill. This helps to keep it from getting too charred on the grill and helps to add some extra flavor, he says.

Meanwhile, mix the scallions, cilantro and blackberries in another mixing bowl with a half of the vinaigrette. Pour the other half of the vinaigrette over the salad, and toss to combine.

During his visit to The Chew, Michael Symon shared this delicious grilled corn salad with country star Kellie Pickler. She had never tried it before, and was impressed.

This grilled corn salad is an easy and healthy option to serve alongside any protein for dinner, or toss it with pasta to make a quick and delicious lunch the next day. It’s a recipe that you’ll want to add to your rotation for sure!