Sideline Salad

Name: Sideline Salad
Ingredients: 6 ears corn, husks removed; 6 tablespoons canola oil; Salt and freshly ground black pepper; 4 ripe avocados; 1 pint teardrop tomatoes; 1 Serrano chili; 1 small red onion; 1 lime; 1/2 cup cilantro leaves; 1/4 cup olive oil

10 ingredients

13 steps

Ingredients

6 ears corn, husks removed
6 tablespoons canola oil
Salt and freshly ground black pepper
4 ripe avocados
1 pint teardrop tomatoes
1 Serrano chili
1 small red onion
1 lime
1/2 cup cilantro leaves
1/4 cup olive oil

Directions

1

Preheat grill over medium-high heat.
2

Rub the husked corn with canola oil, season with sat and pepper.
3

Grill until golden brown on all sides.
4

Remove kernels from cob and put in a large bowl.
5

Cut avocados in large cubes and add to corn.
6

Cut tomatoes in half and add to corn.
7

Finely chop serrano chili and onion and add to corn.
8

Zest lime and juice into salad.
9

Rough chop cilantro, add to salad.
10

Add olive oil.
11

Mix to combined, season to taste.
12

A viewer, who may not be a professional cook, provided this recipe.
13

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.