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Grilled Corn and Avocado Grain Bowls with Green Chile Buttermilk Dressing

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner, lunch, Main Course, Salad
Cuisine: American, southwest
Keyword: crunchy, easy, fresh, healthy,, seasonal, summer, vegetarian
Servings: 4 servings
Author: Christen Clark

Ingredients

  • 4 cups fresh leafy greens such as spinach, arugula, spring mix, etc,...
  • 1 cup cooked quinoa
  • 1 ripe avocado
  • 2 ears fresh corn
  • 1/4 cup roasted sunflower kernels
  • olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder

Instructions

Prepare the corn.

  • Remove the husks from the corn.
    Make a paste of 1 to 2 tbsp olive oil, cumin, chili powder and salt. Brush the paste all over the corn. Either grill the corn on a hot grill or on the stove in a hot cast iron skillet for 12-15 minutes until you see a bit of char all over.
    Allow the corn to cool before handling, then use a very sharp knife to remove the kernels from the cobs and set aside.
  • You could either make this in one big bowl to serve out of or divvy up all the ingredients into separate bowls.
    Toss with Green Chile Buttermilk Dressing.