Ingredients:

  • 6 ears of corn, shucked
  • 2 ripe avocados, pitted and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1/4 cup olive oil
  • 3 tablespoons lime juice, freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Brush corn with olive oil (optional).
  2. Grill corn, turning occasionally, until kernels are slightly charred and tender (about 10-15 minutes).
  3. Remove corn from grill and let cool slightly.
  4. Stand each ear of corn upright on a cutting board and carefully cut the kernels off the cob using a sharp knife.
  5. In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, chili powder, cumin, garlic powder, salt, and pepper.
  6. In a large mixing bowl, combine grilled corn kernels, diced avocado, halved cherry tomatoes, sliced red onion, chopped cilantro, and minced jalapeno (if using).
  7. Pour dressing over the salad and gently toss to combine.
  8. For best flavor, chill the salad for at least 30 minutes before serving. This allows the flavors to meld.