Ingredients:

  • 6 ears fresh corn, shucked
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 2 avocados, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1 teaspoon honey
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are slightly charred and cooked through.
  2. Let corn cool slightly. Using a sharp knife, carefully cut the kernels off the cob.
  3. In a large bowl, combine grilled corn kernels, cherry tomatoes, red onion, avocado, and cilantro.
  4. In a small bowl, whisk together olive oil, lime juice, minced chipotle pepper, adobo sauce, honey, cumin, salt, and pepper.
  5. Pour dressing over the salad and gently toss to combine.
  6. Serve immediately or chill for later.