Ingredients:

  • 4 ears of corn, shucked
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ripe avocados, pitted and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss corn with olive oil, salt, and pepper. Roast on a baking sheet until kernels are lightly charred and tender, about 20 minutes, turning halfway through.
  2. Let the corn cool slightly. Then, cut the kernels off the cob.
  3. In a large bowl, combine the roasted corn kernels, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.
  4. In a small bowl, whisk together the lime juice, olive oil, honey, minced garlic, salt, pepper, and red pepper flakes (if using).
  5. Pour the lime dressing over the salad and gently toss to combine.
  6. Serve the salad immediately or chill for later.