Charred Corn Salad with Tomatoes and Avocados Recipe

This charred corn salad is the epitome of summer – a little char on the corn, summer tomatoes, and smoked paprika to highlight the smokiness from the corn.

Ingreadient

• 4 ears corn (husked)
• 2 green onions (sliced (thinly sliced red onion can be substituted))
• 1 tomato (large, chopped)
• 1 avocado (cubed)
• 2 ½ tablespoons lime juice (freshly squeezed)
• 2 tablespoons olive oil (extra virgin, unrefined & cold pressed)
• 1 teaspoon sea salt
• ¼ teaspoon chipotle chili powder (or a few dashes of your favorite hot sauce)
• pepper (freshly ground, to taste)

Step by step

1. Heat your grill to medium-high. Cook the corn directly on the grill, turning frequently, until the corn has nice char marks on all sides, about 10 minutes. Remove from grill.
2. When cool enough to handle, cut kernels from cobs and transfer to a large serving bowl.
3. Add remaining ingredients to corn. Season to taste with more salt and pepper, if necessary, and more lime juice, if desired.