Our neighbors had a Memorial Day party so I made my grilled corn salad to bring over.
I love this corn salad. I was shocked at how good it was for corn not being in season right now. When I grilled the corn the smell was intoxicating.
Grilled Corn, Avocado, and Tomato Salad
5 ears corn, shucked
2 avocados, cut into cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
2 tablespoons olive oil
1 lime, zested and squeezed
1/4 cup chopped cilantro
salt and pepper, to taste
Grill the corn until starting to brown in spots. Allow to cool slightly then remove the kernels from the cob with a knife. Combine the corn, avocado, tomatoes and onion in a large bowl. Add the dressing ingredients and gently toss to mix. Add more lime juice, salt and pepper to taste. Serve warm.