Ingredients

The following ingredients have 4 Servings
  • 6 small ears corn (husks and silks removed (4 cups))
  • Cooking spray (or butter or oil to rub on corn cobs)
  • 1 small green bell pepper (thinly sliced)
  • 1 small yellow bell pepper (thinly sliced)
  • 2 cups cherry tomatoes (halved)
  • 1 small red onion (thinly sliced (about 1/2 cup))
  • 2 avocados (peeled and cubed)
  • 1/4 cup cilantro (chopped)
  • Briannas creamy cilantro lime dressing  (or make homemade)

Instruction

  • Prepare and preheat your grill to high heat.
  • Prepare the corn by making sure it's husked and sprayed with cooking spray (or rubbed with butter or oil).
  • Place the corn on the grill and let it sit until one side starts to blacken. Turn to char the remaining sides. Remove when all sides are somewhat charred, about 8 minutes. Don't leave the corn on the grill too long, or it will dry out.
  • When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl.
  • Place all the veggies in the large bowl with the corn (except the avocado). Sprinkle with salt & pepper and toss to combine.
  • Drizzle dressing over veggies and toss to combine. Add avocado last and gently with tongs. Avoid mashing the avocados (leave in big chunks). Taste for seasoning; add as needed.
  • Serve immediately. Enjoy!