Name: Grilled Corn Tomato Avocado Salad
Ingredients: 3 fresh ears corn; 2 avocados, peeled, diced, seeds discarded; 1-pound cherry tomatoes, halved; ¼ cup red onion, diced, plus more as desired; 2 limes, juiced; 1 red chili pepper, sliced; ⅓ cup fresh cilantro, torn into small pieces; ¼ tsp. cumin, or to taste; ½ tsp. smoked paprika; 1 - 2 tbsp. extra virgin olive oil, optional; Salt and pepper, to taste

Grilled Corn Tomato Avocado Salad

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Ingredients

3 fresh ears corn
2 avocados, peeled, diced, seeds discarded
1-pound cherry tomatoes, halved
¼ cup red onion, diced, plus more as desired
2 limes, juiced
1 red chili pepper, sliced
⅓ cup fresh cilantro, torn into small pieces
¼ tsp. cumin, or to taste
½ tsp. smoked paprika
1 – 2 tbsp. extra virgin olive oil, optional
Salt and pepper, to taste

Instructions

Pre-heat a cast iron grill pan or skillet, over medium high heat.
Pull the leaves and silk back from the corn; place cob in the hot skillet.
Shortly, you will start smelling the smoke and hear the corn pop.
Check the corn as browning happens quickly.
Turn over/around and roast on all sides to your liking; remove from heat.
Hold the corn upright in the middle of a large salad bowl; slice off the kernels straight into the bowl.
Add the tomatoes, avocado, onion, red chili pepper and cilantro to the salad bowl; squeeze one of limes over the top.
Sprinkle with the cumin, smoked paprika and a pinch of salt and pepper.
Drizzle with some olive oil, if desired, and toss to coat; taste and adjust seasonings with salt and pepper and/or more lime, to taste.

Notes

Store in an airtight container, in the refrigerator, for up to 3 days.

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