Ingredients:

  • 4 ears of corn, shucked
  • 2 ripe avocados, pitted and diced
  • 1/2 red onion, finely diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro (coriander)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 chipotle pepper in adobo sauce, finely minced
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions:

  1. Grill corn over medium heat until lightly charred and cooked through (about 8-10 minutes), OR boil corn in salted water for 5-7 minutes. Let cool slightly.
  2. Once cool enough to handle, cut the kernels off the cob.
  3. In a large mixing bowl, combine the corn kernels, diced avocado, red onion, cherry tomatoes, and cilantro.
  4. In a small bowl or jar, whisk together the olive oil, lime juice, minced chipotle pepper, adobo sauce, honey, cumin, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or chill for later.