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Grilled Corn and Avocado Salad

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Last summer I decided to make a few changes in my life. I decided to eat super clean. And I realized that I am sick of being hungry. Anyone else?

I was constantly feeling guilty about eating too much, or too wrong or too many carbs or too much fat. It's enough!

I decided to make a permanent change. No more quick fixes. No more fad diets. No more pills! But most importantly, no more starvation.

The irony is that, I coach people on how to lose weight. And I am told I do a great job at it. And people get results! But somehow, for myself I feel I need to starve in order to look thin.

One day, while sitting through another mind-numbing meeting, I started scrolling through my Instagram account. And pictures of food after food after food started popping up in my scroll. And then I saw this.

Grilled Corn and Avocado Salad photo 1

It was one of those moments where I felt myself awaken. This quote was so very simple. My greatest fears had been summed up into just a few words.

And as I pondered over my fear of failure, I found myself clicking on this person's profile and I was instantly enthralled.

Here was a woman who had transformed her body. In her before pictures she looked seemingly ordinary, but her story painted a different picture. She was so much like me. A girl who looked healthy and young on the outside but on the inside she was constantly worrying about every calorie, every morsel, every sit-up. Consumed with worry and fueled by her obsession to be skinny she turned to every fad including starvation and over-exercising.

Until one day she just got tired and stopped. She found a coach and he helped her change her life. Her after photo was beautiful. She was lean, strong and most importantly she looked to be genuinely happy.

I wanted to be genuinely happy too.

And so I spent the rest of the day emailing this girl back and forth. We understood each other. She told me her coach's name. Three hours later, I signed up with him and embarked on a journey that I hope can change my life for the better.

Being the loving and supportive husband that my hubs is, he bought me really cute workout pants and then said, "Now go and get fit!"

And I started running. Every day after work. I. Am. Not. A. Runner. I literally cheated every mile I ever had to run in high school. I hated it. But I followed my quote. I had nothing to lose, except fat.

So I turned on my Pandora, bought a Polar monitor, got a training app for running and I ran.

I walked a lot. I wheezed. I talked myself into it every minute. And I made myself a believer. Three weeks later I can run a lot longer than before. And I feel empowered. I feel strong. I lift weights too, heavier than ever. It felt fantastic.

Grilled Corn and Avocado Salad photo 2

After years of working out, dieting, calorie counting and eventually going back to my normal ways, I feel uplifted and positive. I feel like I can and will succeed. And this is not a race. It's a marathon. And there will be set backs and road blocks. But we are human. We overcome, we power through and we achieve.

Feel ready to battle the world?! How about at least dinner?

As a chef, it's tough not to put butter in everything, but this is just the uphill portion of my marathon. Once I am running full speed ahead I can start getting back to my beloved butter. For now, we are just going to set it to the side.

Grilled Corn and Avocado Salad photo 3

Doesn't this just look gorgeous? Like confetti in a bowl! Vibrant, fresh and clean flavors make this salad one of my go-tos for a healthy side dish.You have healthy fats in your avocado, nice sweet carby corn and loads of cilantro and lime. It comes together in minutes and is a real crowd pleaser.

Grilled Corn and Avocado Salad
From girlandthekitchen.com


2 corn on the cobb
1 large ripe avocado, diced
½ a red onion, diced
3 tbsp of cilantro, chopped
1 lime, juiced
salt and pepper


1. First you need some roasted corn. I always soak mine in water right in the husk for about 30 minutes. Then I throw it onto a grill preheated to medium high and cook for about 20 minutes. Making sure to rotate every 5 minutes. Let it cool.

2. While the corn is cooling, dice up your avocado. While you are at it, dice your onion as well.

3. Chop up some cilantro as well. Roughly. There is no need for precision with that.

4. When the corn is cool, remove the husk and stand it upright and start slicing the corn off the husk with a nice sharp knife.

5. Place the kernels into a bowl with the avocado, cilantro and onions. Toss everything together with a spoon and season with salt, black pepper and juice of half a lemon.


You can also use frozen corn for this recipe. Just toast them up in a frying pan for a few minutes to get them charred a bit. Or throw them onto a sheet pan into a 450-degree oven for 15 minutes until golden brown.

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