Ingredients:

  • 6 ears of corn, shucked
  • 2 ripe avocados, pitted and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are tender and lightly charred, about 12-15 minutes. Let cool slightly.
  2. Use a sharp knife to cut the kernels off the cob.
  3. In a large bowl, combine the grilled corn kernels, diced avocado, halved cherry tomatoes, red onion, and cilantro.
  4. In a small bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine.
  6. Taste the salad and adjust seasoning as needed. Add more lime juice for tang, or salt and pepper to taste.
  7. For the best flavor and texture, serve immediately. Can be stored in the refrigerator for up to 24 hours, but the avocado may brown slightly.