Recipe courtesy of Da Bus
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat grill over medium-high heat.

Rub the husked corn with canola oil, season with sat and pepper. Grill until golden brown on all sides. Remove kernels from cob and put in a large bowl. Cut avocados in large cubes and add to corn. Cut tomatoes in half and add to corn. Finely chop serrano chili and onion and add to corn. Zest lime and juice into salad. Rough chop cilantro, add to salad. Add olive oil. Mix to combined, season to taste.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Tomato Caprese Salad

Recipe courtesy of Ina Garten

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Broccoli Salad

Recipe courtesy of The Neelys

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Asian Salad

Recipe courtesy of Food Network Kitchen

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.