Ingredients

The following ingredients have 8 Servings
  • 6-8 ears corn
  • 2 Tablespoon olive oil
  • 1/2 red onion (, diced)
  • 1/2 red bell pepper (, diced)
  • 1 avocado (, seeded, peeled and chopped)
  • 4 Tablespoon olive oil
  • 6 Tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dijon mustard
  • juice from 1 lime
  • salt and pepper

Instruction

  • Whisk dressing ingredients together and set aside.
  • Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
  • Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
  • Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.