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Preheat the BBQ to medium-high heat.
Mix 45 mL (3 tbsp.) of the olive oil with the garlic powder and salt in a small bowl. Use a pastry brush to coat the corn with the mixture.
Grill the corn cobs, turning regularly, until they’re tender and lightly grilled, about 10 minutes. Let cool and remove the corn kernels from the cobs.
Mix the rest of the olive oil, lime juice, maple syrup, chili powder, cumin, and coriander in a bowl. Blend.
Add the cooled corn, shallots, and avocados.
Saturated Fat: 4 g
Carbs: 13 g
Fibre: 6 g
Sugar: 3 g
Protein: 2 g
Sodium: 145 mg