This corn salad is summer in a bowl. The fresh flavours of corn, cilantro & pepper pair perfectly with creamy avocado. This mixture doubles as a great taco topping, just add a little less dressing.
Summer Corn & Avocado Salad
6-8 ears corn
2 T olive oil
1/2 red onion, diced
1/2 red or green bell pepper, diced
1 avocado, seeded, peeled & chopped
1/2 bunch cilantro, finely chopped
Dressing
4 T olive oil
6 T apple cider vinegar
1 t honey or maple syrup
1 t dijon mustard
juice from 1 lime
salt & pepper
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Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.