Grilled Corn and Avocado Salad
6 ears of corn
2 avocado, peeled, pitted and cubed
2 tomatoes, diced
1 bunch green onions, sliced
2 jalapenos, seeded and minced (omit if you do not like heat)
1/2 cup chopped cilantro leaves
2 limes, juiced
1/3 cup olive oil
1 tsp lime zest
1 tsp white sugar
1/2 tsp salt
Remove the husks off the corn. With a paper towel moistened with some oil, rub the ears of the corn to lightly coat the corn with a bit of oil.
Place corn on a grill set to medium/high. Turn the corn a 1/4 rotation every 5-7 minutes. After the corn has been cooked on all sides remove and let cool.
Cut the kernals off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernals off as you work your way down. It is not that hard and after a couple cobs, you will get the hang of it.
In a large bowl add the corn kernals, diced avocado, tomatoes, onions, jalapeno and cilantro. Toss gently.
In a small bowl mix together the remaining ingredients to form the salad dressing.
Pour the dressing on the salad and mix so that the salad is nicely coated.