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Fire-Roasted Corn and Avocado Salad

This Fire-Roasted Corn and Avocado Salad is a fresh, vibrant dish that brings together the smoky flavors of charred corn, the creamy richness of avocado, and a mix of crunchy vegetables and herbs.
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Ingredients Method

Ingredients
  

  • 4 ears of corn husked
  • 2 ripe avocados diced
  • 1/2 red onion finely diced
  • 1 small cucumber diced
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon chili powder optional
  • 1/2 teaspoon smoked paprika optional

Method
 

  1. Grill the corn for 10-12 minutes until charred and golden. Cut the kernels off the cob.
  2. Dice the avocado, onion, and cucumber. Add to a bowl.
  3. Make the dressing with lime juice, olive oil, salt, pepper, chili powder, and paprika.
  4. Toss the salad with the dressing and garnish with fresh cilantro.
  5. Serve immediately with lime wedges.