Ingredients:

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

Instructions:

  1. Preheat grill to medium-high heat. Brush corn with a little olive oil.
  2. Grill corn, turning occasionally, until kernels are lightly charred and cooked through (about 10-12 minutes).
  3. Let the corn cool slightly. Then, stand the corn upright and carefully cut the kernels off the cob.
  4. In a small bowl, whisk together olive oil, lime juice, chipotle peppers, honey, cumin, salt, and pepper.
  5. In a large bowl, combine grilled corn kernels, avocado, red onion, red bell pepper, jalapeño (if using), and cilantro.
  6. Pour the chipotle-lime dressing over the salad and gently toss to combine.
  7. Serve immediately or chill for later. Garnish with extra cilantro or a lime wedge, if desired.