Charred Corn Salad

 

Charred Corn Salad                                              

Nancy Harrison

Ingredients:

6 ears of corn, husked, cleaned, rubbed with olive oil and salt & pepper, charred on the grill on med high heat for 15-25 minutes – watch closely

½ cup chopped red onion

1 basket cherry tomatoes, halved

1-2 avocados, diced

1 clove minced garlic

1 TB chopped cilantro

Cilantro Lime Dressing

Note: I like to mix the dressing before starting the recipe to allow the ingredients to sit together and develop good flavor

¼ cup olive oil

2 TB chopped mint

¼ c chopped cilantro

2 TB apple cider vinegar

Zest of 1 lime

Juice of 1 lime

1 tsp honey

1 clove of garlic, minced

½ tsp salt

Freshly ground black pepper to taste

Directions:

Grill corn and let cool before cutting off the cobs; chop avocados, onion and tomatoes. Add dressing and serve at room temperature. If you have leftovers, refrigerate them.

This is a terrific summertime salad – especially good when you have home grown tomatoes to add!