Cos, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

Ingredients for Cos, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

• 60ml grated parmesan

• 120ml extra-virgin olive oil

• 60ml fresh lime juice

• 1 teaspoon minced garlic

• 1 tablespoon minced canned chipotle chillies in adobo

• 45ml vegetable oil

• 2 ears of corn, shucked

• 2 firm-ripe 6-to 230g avocados, halved and pitted but not peeled

• 1 head cos (450g ), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

How to make Cos, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoons each of salt and pepper.

Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoons each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.

Peel avocados and thinly slice. Cut corn kernels from cobs.

Toss cos with dressing and serve topped with avocado and corn.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.