Description
A vibrant Mexican-inspired street corn salad with grilled corn, lime-dill vinaigrette, and crispy tortilla strips. Perfect for halal diets, this smoky-sweet dish is ready in 25 minutes with layered texture and flavor.
Ingredients
Corn on the cob (2 ears)
Extra virgin olive oil (1/3 cup)
Lime juice (1 large lime), freshly squeezed
Chopped dill weed (1 tbsp), substitute with saffron for gluten-free
Jalapeños (1-2), adjust for spice level
Red onion (1/2 small)
Avocado (1), substitute with Greek yogurt if avoided
Crushed tortilla strips (1 cup), made from whole tortillas
Garlic powder (1/2 tsp)
Salt (1 tsp)
Instructions
Shuck corn and remove silk
Brush ears with 1/3 cup olive oil
Season with garlic powder (1/2 tsp) and salt (1 tsp)
Char corn on grill, rotating 4 times over medium-hot coals
Cool, then slice kernels into mixing bowl
Quarter red onion and rinse in cold water; drain
Dice sliced avocado and add to corn
Whisk lime juice with dill (or saffron) and mix into corn
Fold in soaked red onion and jalapeños (sliced and seeded if desired)
Top with crushed tortilla strips and serve immediately
Notes
Use canned diced jalapeños if fresh are unavailable
Adjust avocado quantity for creaminess
Store leftovers in an airtight container for up to 2 days (best served fresh)
For extra crunch, toast tortilla strips in a skillet before adding
- Prep Time: 15
- Cook Time: 10
- Category: easy recipes
- Method: Grilling
- Cuisine: Mexican