Ingredients

The following ingredients have 6 Servings
  • 4 ears sweet corn
  • 1 garlic clove (, pressed or minced)
  • 1 jalapeño (, seeds and ribs removed, then minced)
  • Kosher salt
  • Zest and juice of 2 limes
  • 1/2 cup extra-virgin olive oil
  • 2 ripe avocados (, halved, pitted, peeled and diced)
  • 1 cup halved cherry tomatoes
  • 6 scallions (, thinly sliced)
  • 1/2 cup finely chopped fresh cilatnro leaves
  • Freshly ground black pepper

Instruction

  • Preheat the grill to medium heat.
  • Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
  • Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
  • Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.