Wednesday, July 9, 2014

Roasted Corn Salad with Avocado

1 pint grape tomatoes, sliced in half
1 ripe avocado, diced
2 ears fresh yellow or bi-color corn
2 TBS fresh cilantro, chopped

Honey Lime Dressing
1 lime, juiced
3 TBS vegetable oil
1 TBS honey
1 clove garlic put through a garlic press, or minced
Salt and pepper to taste
Dash of cayenne pepper


Remove husks from corn and grill over medium heat for 7-10 minutes turning often.  The corn should have some brown spots and be tender but not mushy.  Cut the corn off of the cob and then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.  Meanwhile, slice the tomatoes, dice the avocado and chop the cilantro.  Make dressing by adding all dressing ingredients into a small bowl and whisking until well blended.

Combine the corn, tomatoes, cilantro and avocado.  Pour dressing over all and gently mix so as not to smash the avocado.  (I like to use a little firmer avocado when I make this, so it doesn't mush up in the salad)  Let salad sit for 15 min. so flavors will mingle.  Adjust salt and pepper if needed.