Mexican Grilled Corn Salad with Jalapeño and Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mexican corn salad with grilled corn, jalapeños, and avocado. Spicy, creamy, and bright, it's a vibrant summer side that pairs well with grilled meats or stands alone as a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium ears of corn
- 1 tablespoon salt (plus extra for seasoning)
- 1 red bell pepper, (halved and deseeded)
- 1 jalapeño pepper, (halved and deseeded)
- 1/4 red onion, (chopped)
- 1 teaspoon olive oil
- 1 avocado
- 2 cups spring mix (packed)
- 1/2 cup cherry tomatoes, (halved)
- 4 tablespoons salsa
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey (or agave)
- 1 1/4 teaspoons jalapeño-flavored Tabasco
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1925mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 20mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1925MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.