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Grilled Corn and Avocado Bowl

Grilled Corn and Avocado Bowl

A vibrant and satisfying Grilled Corn and Avocado Bowl that combines smoky, charred sweetness with creamy avocado, perfect for any meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 ears Fresh Sweet Corn, shucked and cleaned
  • 2 large Ripe Avocados, pitted and diced
  • 1 cup Cherry Tomatoes, halved
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1/2 small Red Onion, finely diced
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 3 tablespoons Fresh Lime Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Cumi
  • Salt and Black Pepper to taste
  • 1/4 cup Cotija Cheese (Optional), crumbled for topping

Method
 

  1. Preheat your grill to medium-high heat and brush the shucked corn lightly with olive oil.
  2. Place the corn ears directly on the grill grates, rotating every 2 to 3 minutes for about 10 to 12 minutes until charred.
  3. Once cool, slice the kernels off the cob into a large bowl.
  4. In a small jar, whisk together lime juice, olive oil, garlic powder, cumin, salt, and pepper.
  5. Add cherry tomatoes, black beans, red onion, and cilantro to the bowl with corn, pour the dressing over, and toss gently. Fold in diced avocado last.
  6. Sprinkle with Cotija cheese if using, give a gentle toss, and serve immediately.

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container in the fridge for 1-2 days, adding extra lime juice to slow browning.