Chipotle & Raspberry Grilled Corn, Tomato & Avocado Salad

Chipotle & Raspberry Grilled Corn, Tomato & Avocado Salad


Difficulty level: 2


  • 1 cup Romaine lettuce (or Cos lettuce), shredded
  • 2 ears of grilled corn (shucked and cut off the cob) — or 14 ounce can corn kernels, drained
  • 2 large ripe avocados, halved, peeled, stones removed and diced
  • 9 ounces (250 g) grape tomatoes, halved
  • 1/8 of a red onion, thinly sliced


  • 2 tablespoons fresh lime juice
  • 3 tablespoons SDOW Chipotle EVOO
  • 2 tablespoons SDOW Raspberry Balsamic
  • 1-2 tablespoons chopped fresh cilantro (or parsley)
  • 1/2 teaspoon salt to season
  • 1/3 teaspoon red chili flakes
  • 1 clove garlic, minced (optional)



If grilling corn, pull  down husks, remove silk, replace husk and soak in salt water for 10 minutes.  Grill corn for 20 minutes, turning every 5 minutes.  Once cool enough to handle, cut corn from the cob.

Combine all of the ingredients for the salad in bowl.

For the dressing: Using a small jug, mix together the dressing ingredients, combine well, and pour over the avocado salad. Season with extra salt, if desired.

Serve with any protein, or enjoy with Tacos, fajitas, etc.

Serves: 4

Prep time: 0:10 hr:min

Cooking time: 0:30 hr:min

Kimberly Sayers

Kimberly Sayers

Kimberly is the owner of Simply Divine Oil & Wine. She has a passion for fine foods, top quality wines and cyclo-tourism.