A nice summer salad recipe with grilled corn, avocados, tomatoes, cilantro and a hint of lime
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 35 minutesminutes
Servings: 6
Ingredients
6ears of corn
2avocado, peeled, pitted and cubed
2tomatoes, diced
1bunch green onions, sliced
2jalapenos, seeded and minced (omit if you do not like heat)
1/2cupchopped cilantro leaves
2limes, juiced
1/3cupolive oil
1tsplime zest
1tspwhite sugar
1/2tspsalt
Instructions
Remove the husks off the corn. With a paper towel moistened with some oil, rub the ears of the corn to lightly coat the corn with a bit of oil.
Place corn on a grill set to medium/high. Turn the corn a 1/4 rotation every 5-7 minutes. After the corn has been cooked on all sides remove and let cool.
Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernels off as you work your way down. It is not that hard and after a couple cobs, you will get the hang of it.
In a large bowl add the corn kernals, diced avocado, tomatoes, onions, jalapeno and cilantro. Toss gently.
In a small bowl mix together the remaining ingredients to form the salad dressing.
Pour the dressing on the salad and mix so that the salad is nicely coated.