Grilled Corn Salad with Avocado
FOR THE GRILLED CORN SALAD:
4 Cups of corn Kernels
1 1/2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon black pepper
2 Cups of halved cherry tomatoes
1 medium avocado, peeled, pitted, and diced
1 small red bell pepper, cored and finely chopped
4 green onions, finely chopped
1/4 cup chopped fresh cilantro
FOR THE DRESSING:
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes lightly browned. Remove from the grill and let cool.
2. Transfer the kernels to a large mixing bowl. Add the cherry tomatoes, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.