Ingredients:

  • 6 ears fresh corn, husks and silk removed (approximately 3 lbs/1.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh lime juice (60 ml, about 2-3 limes)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Pinch of cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, cored, seeded, and diced (about 1 cup/237 ml)
  • 1/2 red onion, finely diced (about 1/2 cup/118 ml)
  • 1 avocado, pitted and diced
  • 1/2 cup chopped fresh cilantro (120 ml)
  • 1/4 cup crumbled cotija cheese (optional, 60 ml - feta works too if you're feeling fancy)

Instructions:

  1. Brush corn with olive oil and season with salt and pepper.
  2. Grill over medium heat, turning occasionally, until kernels are slightly charred and tender. (Approximately 10-15 minutes).
  3. Let the corn cool slightly before cutting kernels off the cob. Hold the corn upright and slice down with a sharp knife.
  4. Whisk together lime juice, olive oil, honey, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and pepper in a small bowl.
  5. In a large bowl, combine grilled corn kernels, red bell pepper, red onion, avocado, and cilantro.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Garnish with crumbled cotija cheese (if using) and serve immediately or chilled.