Ingredients:

  • 4 ears (approx. 1 lb / 450g) fresh corn, husks removed
  • 1 tbsp (15ml) neutral oil
  • 1/2 tsp (3g) kosher salt
  • 1 cup (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 large (150g) ripe avocado, cubed
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (5ml) lime zest
  • 1 tbsp (15g) honey
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Brush the corn ears lightly with neutral oil and sprinkle with salt. Note: The oil prevents sticking and helps the heat penetrate the kernels
  2. Place corn directly over medium high heat on a grill or cast iron grill pan. Rotate every 2–3 minutes until kernels are bright yellow with mahogany colored charred spots.
  3. Remove corn from heat and let cool slightly before slicing the kernels off the cob. Note: Waiting a few minutes prevents you from burning your fingers
  4. Dice the red bell peppers and red onions into uniform pieces. Cube the avocado. Note: Uniform sizes ensure you get a bit of everything in every bite
  5. In a small bowl or jar, whisk together olive oil, lime juice, lime zest, honey, garlic, salt, and pepper until the honey is fully incorporated and the dressing is glossy.
  6. Combine the charred corn, diced peppers, and diced onions in a large mixing bowl.
  7. Pour the cilantro lime dressing over the corn mixture and toss gently to coat. Note: Ensure every kernel is glazed before adding the fragile bits
  8. Gently fold in the cubed avocado and chopped cilantro at the end to maintain texture and color. Note: Use a spatula or a large spoon to lift from the bottom