Ingredients:

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

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are lightly charred and tender (approximately 10-15 minutes). Let cool slightly.
  2. Hold each ear of corn upright and use a sharp knife to cut the kernels off the cob.
  3. In a small bowl, whisk together olive oil, lime juice, chipotle pepper, honey, and cumin. Season with salt and pepper to taste.
  4. In a large bowl, combine grilled corn kernels, diced avocado, red onion, cilantro, and jalapeño (if using).
  5. Pour the chipotle-lime dressing over the salad and gently toss to combine.
  6. Serve immediately or chill for later. Best enjoyed within a few hours to prevent avocado from browning.