Rosemary Grilled Corn, Tomato And Avocado Salad – a delicious recipe with corn, Rosemary, red onion, cherry tomatoes, avocado, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat grill to medium-high heat
2
Place one corn on the cobb onto a piece of aluminum foil, add 2 sprigs of fresh rosemary on either side and roll tightly to cover corn. Repeat with the remainder of the corn.
3
Grill corn in the foil on medium-high heat, turning frequently to cook evenly until cooked to desired texture, around 15-20 minutes. Remove foil packets from the grill. Remove corn from the foil and allow to cool to room temperature.
4
Slice the corn off the cobb with a sharp knife into a medium sized bowl. Add the onions, avocadoes and tomatoes.
5
In a small bowl, whisk together the remaining ingredients. Pour over corn mixture and mix until all ingredients are well blended. Serve!
194
kcal
Calories
9
g
Fat
28
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ears of corn, 8 sprigs fresh Rosemary, 1/3 cup red onion, chopped fine, 2 cups assorted cherry tomatoes, halved, and more.
Yes, Rosemary Grilled Corn, Tomato And Avocado Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
