Ingredients:

  • 4 ears fresh corn, husks and silks removed
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sea salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 2 ripe avocados, pitted and diced
  • 1 pint cherry tomatoes, halved (approx. 500 grams)
  • ½ red onion, thinly sliced
  • ¼ cup chopped fresh cilantro (coriander) (60 ml, packed)
  • ¼ cup fresh lime juice (approx. 2-3 limes) (60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes (optional) (1.25 ml)
  • Salt and pepper to taste

Instructions:

  1. Brush corn with olive oil, sprinkle with salt and pepper.
  2. Grill corn over medium heat, turning occasionally, until kernels are lightly charred and tender. About 12-15 minutes.
  3. Let corn cool slightly.
  4. Cut kernels from the cob.
  5. Whisk together lime juice, olive oil, honey, garlic, red pepper flakes (if using), salt, and pepper in a small bowl.
  6. In a large bowl, combine grilled corn kernels, avocado, cherry tomatoes, red onion, and cilantro.
  7. Pour dressing over salad and gently toss to combine.
  8. Add more salt and pepper if needed.
  9. Serve immediately or chill for later.