Grilled Corn and Basil Salad

• servings: 6
• total time: 30 min

Ingredients

6 ears corn, husks and silk removed

1 avocado

4 tablespoons olive oil

Juice of 2 limes

salt

2 teaspoons honey

1 1/2 teaspoons chili powder

1 teaspoon smoked paprika

1 jalapeño, seeded and chopped

2 tablespoons chopped fresh chives

Freshly ground pepper

1/2 cup unsweetened flaked coconut toasted

2 cups fresh basil leaves, torn or chopped

1 cup fresh blueberries

1 (4-ounce) block feta cheese, crumbled

Chips, for serving (optional)

Directions

1. Heat a grill or broiler to high.

2. Using a sharp knife, slice the kernels from 3 ears of the corn into a large bowl. Grill or broil the remaining 3 ears of corn until lightly charred all over, then remove and let cool just enough to handle. Slice the cooked corn kernels into the bowl with the raw corn.

3. Scoop the avocado into a food processor or high-speed blender. Add 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt. Puree until smooth. Add 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.

4. To the bowl with the corn, add the remaining 3 tablespoons of olive oil, the remaining lime juice, and the honey, chili powder, paprika, jalapeño, and chives. Toss well to mix evenly. Season with salt and pepper and toss once more. Stir in the coconut, basil, blueberries, and feta. Taste and adjust the seasonings as desired.

5. Spoon the remaining avocado puree over the bottom of a serving bowl and top with the corn salad. Serve the salad as a side or with chips for scooping.

Notes

https://www.halfbakedharvest.com/corn-and-basil-salad/#wprm-recipe-container-184309