Ingredients:

  • 3 cups fresh or frozen corn kernels
  • 1 pint ripe heirloom or cherry tomatoes, chopped
  • 2 medium ripe avocados, diced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup fresh coriander (cilantro), roughly chopped
  • 1 small jalapeño, finely minced (optional)
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. If using fresh corn, slice the kernels off the cobs. Heat a grill pan or outdoor grill to medium-high heat. Lightly coat the corn kernels with a teaspoon of olive oil and a pinch of salt.
  2. Spread the corn in a single layer on the hot grill. Grill for about 5–8 minutes, stirring occasionally, until kernels are tender and have developed light char marks. Remove and allow to cool slightly.
  3. While the corn cools, prepare the dressing. In a small bowl or jar, whisk together the lime juice, olive oil, ground cumin, honey/maple syrup, salt, and pepper until emulsified.
  4. In the large mixing bowl, gently combine the chopped tomatoes, thinly sliced red onion, minced jalapeño (if using), and chopped coriander.
  5. Add the slightly cooled grilled corn to the bowl with the vegetables.
  6. Pour about three-quarters of the dressing over the salad mixture. Gently toss everything together. Dice the avocados and carefully fold them in right at the end.
  7. Serve immediately, perhaps with a final flourish of flaky sea salt over the avocado.