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steak dinner over corn salad on white plate

Corn and Avocado Salad with Steak and Cilantro Chimichurri

Course Main Course, Side Dish

Ingredients

Corn and Avocado Salad

  • 3 ears of sweet corn
  • 1/4 small red onion, sliced and roughly chopped
  • 1/4 cup chopped cilantro
  • 1 clove garlic, minced
  • 1/4 cup plain greek yogurt
  • juice of 1/2 lime
  • 1/2 tsp black pepper
  • 1 ripe avocado
  • lime juice, black pepper, salt to taste

Cilantro Chimichurri

  • 1 cup fresh cilantro, packed
  • 1/4 cup fresh flat-leaf parsley, packed
  • 2 tbsp fresh oregano
  • 1/2 large jalapeno
  • 1 tbsp red onion, chopped
  • 2 cloves garlic
  • 1 tbsp fresh lime juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Steak

  • steak of choice
  • olive oil
  • fresh lime juice
  • garlic, minced
  • black pepper
  • salt

Instructions

Corn and Avocado Salad

  1. Shuck corn.

  2. Cook corn on grill over medium heat, turning every few minutes for 10-12 minutes until it has a light char.

  3. Slice corn off the cob into a bowl.

  4. Add onions, cilantro, garlic, greek yogurt, lime juice, and pepper and mix well.

  5. You can mix the avocado directly in to the salad if you want. But I prefered mine mashed on the side.

  6. Take ripe avocado and mash it until smooth.

  7. Add fresh lime juice, salt and pepper to taste.

Cilantro Chimichurri

  1. Add all ingredients to a food processor and blend until mostly smooth.

Steak

  1. Marinate steak in olive oil, lime juice, garlic, salt, pepper.

  2. Cook on grill until desired temperature and let it rest before slicing.