Ingredients

The following ingredients have 4 Servings
  • 4 ears of corn, husk removed
  • 1 teaspoon of olive oil
  • salt and pepper, for seasoning corn
  • 1/2 cup of red onion, diced
  • 1/2 cup of red bell pepper, diced
  • 3/4 cup of english cucumber, diced
  • 1/2 an avocado, diced
  • 1/2 cup of cherry tomatoes, quartered
  • 1 clove of garlic, minced
  • 1 tablespoon of jalapeno, minced
  • 1 tablespoon of cilantro, chopped
  • 2 tablespoons of sunflower seeds
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons of mint, chopped
  • 1/4 cup of cilantro, chopped
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of lime juice
  • zest of 1 lime
  • 1 teaspoon of honey (maple syrup or agave work great here as well for a vegan alternative)
  • 1 clove of garlic, minced
  • 1/2 teaspoon of salt
  • freshly ground black pepper to taste

Instruction

  • Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
  • Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
  • Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
  • Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
  • Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!