Ingredients:

  • 6 ears of corn, shucked
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados, pitted and diced
  • 1/2 red onion, finely diced (about 1/2 cup / 70g)
  • 1 jalapeno, seeded and finely minced (optional)
  • 1/2 cup (60g) chopped cilantro
  • 1/4 cup (30g) crumbled Cotija cheese or Feta cheese (optional)
  • 1/4 cup (60 ml) fresh lime juice (from about 2-3 limes)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon honey or maple syrup (15 ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon chili powder (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Brush the shucked corn with olive oil and season with salt and pepper.
  2. Grill the corn over medium heat, turning occasionally, until lightly charred and cooked through (about 10-15 minutes).
  3. Let the corn cool slightly, then cut the kernels off the cob.
  4. In a small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), minced garlic, chili powder (if using), salt, and pepper.
  5. In a large mixing bowl, combine the corn kernels, diced avocado, red onion, jalapeno (if using), and cilantro.
  6. Pour the lime dressing over the salad and gently toss to combine.
  7. Sprinkle with crumbled Cotija or Feta cheese, if desired.
  8. Serve immediately or chill for later. This recipe provides one of the best and easy side dishes for bbq.