Ingredients:

  • 6 ears fresh corn, shucked (720g)
  • 1 red bell pepper, seeded and diced (150g)
  • 1 yellow bell pepper, seeded and diced (150g)
  • 1 pint cherry tomatoes, halved (340g)
  • 1/2 red onion, finely diced (75g)
  • 2 ripe avocados, diced (280g)
  • 1/4 cup chopped fresh cilantro (coriander) (10g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 3 tablespoons fresh lime juice (45ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (1.25g)

Instructions:

  1. Preheat grill to medium-high heat. Grill the corn, turning occasionally, until kernels are lightly charred and tender (about 10-15 minutes). Remove from grill and let cool slightly.
  2. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
  3. Once the corn is cool enough to handle, stand each ear upright and carefully cut the kernels off the cob using a sharp knife.
  4. In a large mixing bowl, combine the grilled corn kernels, bell peppers, cherry tomatoes, red onion, avocado, and cilantro (if using).
  5. Pour the lime vinaigrette over the salad and gently toss to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or chill for later.