Ingredients:

  • 6 ears fresh corn, husks and silks removed
  • 2 ripe avocados, pitted and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup crumbled cotija cheese or feta cheese (optional)
  • Fresh cilantro leaves, roughly chopped, for garnish
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon honey or agave nectar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are slightly charred and tender, about 10-15 minutes. Alternatively, boil the corn in salted water for about 8-10 minutes, until tender.
  2. Let the corn cool slightly.
  3. Using a sharp knife, carefully cut the kernels off the cob.
  4. In a small bowl or jar, whisk together lime juice, olive oil, cilantro, honey (or agave), garlic, salt, and pepper.
  5. In a large mixing bowl, combine the grilled corn kernels, diced avocado, halved cherry tomatoes, diced red onion, and minced jalapeño (if using).
  6. Pour the lime-cilantro dressing over the salad and gently toss to combine.
  7. Garnish with crumbled cotija or feta cheese (if using) and fresh cilantro leaves. Serve immediately or chill for later.