Ingredients
The following ingredients have 6 Servings
- 5 ears fresh corn (husked with silks removed)
- 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)
- 2 cups packed arugula
- 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
- 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
Instruction
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive 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 grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- 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.
