Ingredients:

  • 4 ears of corn, husks removed
  • 2 ripe avocados, pitted and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/2 teaspoon honey
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are lightly charred (about 10-15 minutes). Remove from grill and let cool slightly.
  2. Once cool enough to handle, cut the kernels off the cob using a sharp knife.
  3. While the corn is cooling, halve the cherry tomatoes, dice the red onion, chop the cilantro, and mince the jalapeño (if using). Dice the avocado just before assembling to prevent browning.
  4. In a small bowl or jar, whisk together the lime juice, olive oil, cilantro, garlic, honey, chili powder, salt, and pepper.
  5. In a large mixing bowl, combine the grilled corn kernels, diced avocado, halved cherry tomatoes, diced red onion, chopped cilantro, and jalapeño (if using).
  6. Pour the cilantro-lime dressing over the salad and gently toss to combine.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or chill for later.