Grilled corn salad

Name: Grilled corn salad
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 3 cups (750 ml) frozen corn (or 4-5 fresh ears grilled on the BBQ, kernels cut off); 3 tbsp (45 ml) olive oil, plus a little more for serving; 20 cherry tomatoes, halved; 1 ½ red bell peppers, cut into small dice; ¼ cup (60 ml) red onion, thinly sliced; 1 cup (250 ml) fresh cilantro, chopped (or more to taste); 1 cup (250 ml) baby arugula, torn by hand; 7 oz (200 g) feta cheese, crumbled; Juice of ½ lime, plus a little more for serving; ½ tsp (2.5 ml) paprika; 2-3 pinches chipotle powder (or more to taste); 1 ripe but firm avocado, diced; Freshly ground pepper, to taste

Preparation 45 min
Refrigeration 15 to 20 min
Cooking 12 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

3 cups (750 ml) frozen corn (or 4-5 fresh ears grilled on the BBQ, kernels cut off)
3 tbsp (45 ml) olive oil, plus a little more for serving
20 cherry tomatoes, halved
1 ½ red bell peppers, cut into small dice
¼ cup (60 ml) red onion, thinly sliced
1 cup (250 ml) fresh cilantro, chopped (or more to taste)
1 cup (250 ml) baby arugula, torn by hand
7 oz (200 g) feta cheese, crumbled
Juice of ½ lime, plus a little more for serving
½ tsp (2.5 ml) paprika
2-3 pinches chipotle powder (or more to taste)
1 ripe but firm avocado, diced
Freshly ground pepper, to taste

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Preparation

In a large pan over high heat, add the corn and the olive oil and stir once. Cook 10 to 12 minutes, until the corn is well charred. Do not stir often, or the kernels never get the time to color. Tip onto a plate and let cool 10 minutes. Set aside.
In a large bowl, add every ingredient except the avocado, season with pepper and mix well. Taste and adjust. Fold in the avocado gently, then refrigerate 15 to 20 minutes. Serve with a baguette and a squeeze of lime over the top.