Ingredients:

  • 4 ears of corn, husks removed
  • 2 ripe avocados, pitted and diced
  • 1 red bell pepper, cored and diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 chipotle pepper in adobo sauce, finely minced
  • 1 tablespoon adobo sauce
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are slightly charred and tender (approximately 10-15 minutes).
  2. Let the corn cool slightly. Use a sharp knife to cut the kernels off the cob.
  3. In a small bowl, whisk together olive oil, lime juice, minced chipotle pepper, adobo sauce, honey, cumin, salt, and pepper.
  4. In a large bowl, combine grilled corn kernels, diced avocado, red bell pepper, red onion, and cilantro.
  5. Pour the chipotle-lime dressing over the salad and gently toss to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or chill for later.