This salad has easily become one of my absolute favorites! The sweet smokiness of the corn pairs beautifully with the tanginess of the goat cheese and the sharpness of the onion. Everything is balanced out by the creaminess of the avocado! Absolutely a must try!
Serves about 3 - 4
2 ears of corn, shucked
1 avocado, cut into chunks
¼ of an onion, thinly sliced onion
3 - 4 Tbsp. goat cheese crumbled, plus more for topping
2 Tbsp. lime juice
a few large handfuls of spring mix lettuce
¼ cup chopped walnuts (optional)
Directions: Grill or smoke your corn cobs over medium heat, turning often, until kernels begin to blacken, about 10 minutes or so. Remove corn from grill and when corn is cool enough to handle, cut kernels from the cob.
2. Place kernels in a bowl and add the avocado and onions.
3. In a separate bowl, whisk together the 2-3 Tbs. of goat cheese and lime juice, salt and pepper to taste. Add enough lime juice to thin out the sauce to desired thickness.
4. Pour goat cheese mixture over corn mixture and mix gently to combine. Divide salad into three to four portions, depending on how large you want your salad to be.
5. Place a handful of spring mix into each bowl and divide up the corn mixture into the center of each bowl. Top with crumbled goat cheese and chopped walnuts.
The recipe makes: Three large salads or four smaller ones.