Grilled Corn and Avocado Salad

Makes: 6 servings
Free of: gluten and all top allergens


  • 1 garlic clove, crushed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1‚ÅÑ4 cup (60 mL) + 2 tbsp fresh-squeezed lime juice (3 limes)
  • 1‚ÅÑ4 cup (60 mL) + 2 tbsp extra-virgin olive oil, plus additional for brushing
  • salt and black pepper
  • 6 ears corn, husks and silks removed and halved
  • 1‚ÅÑ2 cup (120 mL) finely diced red onion
  • 1 red bell pepper, diced
  • 1‚ÅÑ3 cup (80 mL) chopped, loosely packed cilantro leaves
  • 2 ripe, firm avocados, diced


  1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.
  2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.
  3. Transfer corn to cutting board. Use a sharp, serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.
  4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.

is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at