Ingredients
Method
Instructions
- Prepare the Corn: Heat a grill or grill pan over medium-high heat. Brush the corn with a little olive oil and grill for 8-10 minutes, turning occasionally, until lightly charred. Alternatively, you can roast the corn in a 400°F oven for 15-20 minutes. Let the corn cool slightly, then cut the kernels off the cob.
- Make the Lime Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, honey, salt, and pepper until well combined. The dressing should be slightly sweet and tangy - adjust seasoning to your preference.
- Combine the Salad: In a large bowl, combine the charred corn kernels, diced avocado, red onion, jalapeño, and cilantro. Gently toss to combine, being careful not to mash the avocado too much.
- Dress and Serve: Pour the lime dressing over the salad and toss gently to coat all ingredients. Serve immediately for the best texture, or refrigerate for up to 2 hours before serving.
Notes
Choose avocados that are ripe but still firm. Don't be afraid of getting good char marks on the corn for smoky flavor. Assemble the salad just before serving to maintain texture. Can use frozen corn as substitute - thaw and sauté for color.
