BBQ Corn Salad with Avocado and Tahini-Coriander Dressing

BBQ Corn Salad with Avocado and Tahini-Coriander Dressing

This vibrant salad is a celebration of smoky, creamy, and zesty flavors, perfect for your next BBQ spread. It serves 4 as a side dish—simple, fresh, and bursting with summer vibes.

Ingredients:

• 2 ears of corn
• 1 avocado
• 1 large tomato
• ½ handful each of coriander and mint
• ¼ block of feta cheese
• Zest of ½ lime (divided)
• 1 tablespoon Tahini-Coriander Yogurt Dressing (check my 6 Easy Dressings recipe on my page)
• Olive oil
• Salt and pepper

Method:

1. Grill the Corn:

   • BBQ the corn on all sides until beautifully charred will take about 6 minutes altogether. Once cooked, let it cool slightly, then cut the kernels off the cob.
   • Pro tip: Check out my YouTube video, 3 BBQ Salads, for a mess-free way to remove corn kernels!

2. Assemble the Base:

   • Halve the avocado, scoop out the flesh, and add it to the bowl with the corn.
   • Finely chop the coriander and mint, and zest ¼ of the lime into the bowl.
   • Add the Tahini-Coriander Yogurt Dressing, a drizzle of olive oil, and season generously with salt and pepper. Gently toss everything together.

3. Add the Tomato:

   • Dice the tomato into bite-sized pieces and fold it into the salad at the end to keep it fresh and vibrant.

4. Finish and Serve:

   • Plate the salad, then zest the remaining lime over the top.
   • Crumble the feta cheese evenly across the salad for a tangy, creamy finish.

This smoky, creamy BBQ corn salad is a crowd-pleaser, with the tahini-coriander dressing tying it all together. Serve it at your next cookout for a fresh, zesty side dish that’s as beautiful as it is delicious.

Enjoy—Del x