Grilled Corn Salad
Grilled Corn Salad
Ingredients
- 3-4 ears of corn
- 1 pint of cherry tomatoes
- 1 jalapeno, seeds removed and finely chopped
- Juice of 1 lime
- 2 tbsp olive oil
- ½ tsp cumin
- 1 can of beans (black or white), drained and rinsed
- 1 ripe avocado, diced
- Salt and pepper
Instructions
Turn the grill on medium high heat. Husk the corn and brush it with olive oil, salt and pepper. Place the flesh directly on the grill and cook for about 10 minutes, turning every few minutes. Remove from heat, let cool, then cut the kernels off the cob with a knife. Add to a large salad bowl.
Place the cherry tomatoes in a grill pan and cook for about 5 minutes until they begin to burst. Remove from heat and place in a large salad bowl. Add the diced avocado and beans.
Whisk the jalapeno, lime, oil, cumin, salt and pepper in a small bowl then add to the corn mixture. Toss to coat. Taste for seasoning and adjust accordingly.
