Ingredients:

  • 6 ears fresh corn, shucked (approximately 720g)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh lime juice (60ml)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon honey (15ml)
  • 1 jalapeno pepper, seeded and minced (or 1/2 teaspoon chili flakes)
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, diced (approximately 150g)
  • 1/2 red onion, finely diced (approximately 75g)
  • 1/2 cup chopped fresh cilantro (15g)
  • 1 avocado, diced (optional, approximately 150g)

Instructions:

  1. Brush shucked corn with olive oil and season with salt and pepper.
  2. Grill corn over medium heat, turning occasionally, until kernels are slightly charred and tender.
  3. Let the corn cool slightly.
  4. Stand the corn upright and use a sharp knife to cut the kernels off the cob.
  5. Whisk together lime juice, olive oil, honey, jalapeno (or chili flakes), smoked paprika, salt, and pepper in a mixing bowl.
  6. In a large bowl, combine the grilled corn kernels, diced red bell pepper, red onion, and cilantro.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Gently fold in the diced avocado, if using, just before serving.
  9. Taste and adjust seasonings as needed (more salt, pepper, or lime juice).