Sideline Salad Recipe

Name: Sideline Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ears corn, husks removed, 6 tablespoons canola oil, Salt and freshly ground black pepper, 4 ripe avocados, and more.

Yes, Sideline 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.

Sideline Salad

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