Grilled Corn Salad with Avocado

YIELD: 6 servings (about 6 cups total)

PREP TIME: 15 minutes

COOK TIME: 7 minutes

TOTAL TIME: 25 minutes

Ingredients:

FOR THE GRILLED CORN SALAD:

• 1 bag frozen corn or 5 corn cobs 
• 1-1/2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 1 medium avocado, peeled, pitted, and diced
• 1 small red bell pepper, cored and finely chopped
• 4 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cups packed arugula (Optional)

FOR THE DRESSING:

• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Directions:

1. Option 1) Brush olive oil on corn cobs and grill. Carefully, slice corn kernels off cob and into bowl. Option 2) Preheat an iron skillet with olive oil. Toss corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the pan and let cool.
2. Tansfer corn to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Original recipe from wellplated.com