The last of my summer corn was the perfect addition to this healthy salad. I charred the corn and added fresh plum tomatoes and ripe avocado, poured on a zesty-honey dressing and voilà a salad was born. Farewell summer…see you again next year!
Charred Corn, Tomato & Avocado Salad
2 ears of corn, silk removed
4 plum tomatoes, cut into chunks
1/2 ripe avocado, diced or sliced thin
1/4 red onion, diced or sliced thin
1/4 cup fresh cilantro
salt & fresh ground pepper
2 limes, zest & juice
3 tablespoons avocado oil
1/2 teaspoon cumin
1/2 tablespoon honey
Cook the corn in boiling water for 3 minutes; remove from water. Heat a grill pan and char the corn on all sides. Cut the corn off of the cob and place into a serving bowl. Add the tomatoes, avocado, red onion and cilantro. Season with salt and fresh ground pepper. In a small jar combine the zest and the juice of the two limes with the avocado oil, cumin, honey, 1/2 teaspoon salt and fresh ground pepper to taste; put the lid on and shake vigorously. Pour over the Charred Corn, Tomato & Avocado Salad. Toss to combine flavors. Serves 4.
Heidi shared another great Fresh Corn Salad with Avocado & Herb Dressing – check it out!