Grilled Corn, Avocado and Tomato Salad

This was fabulous!  I think it might have been on Posey's blog but here is the link.


Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing:

• pint grape tomatoes cut in halves
• 1 ripe avocado, roughly chopped
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

 Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.


Given the outside temperature last week, I was not excited to be out there grilling corn.  I put a tiny amount of oil in my non-stick skillet and put the corn in on medium-low, for 15 minutes, rotating it about every 5 minutes.  Worked like a charm!  Next time I will add a can of rinsed and drained black beans to make the salad a bit more substantial.  Also, I did not have cilantro and might not put it in anyway.