Delicious summer salad. Optional to serve it deconstructed on a large plate (like the photos), or gently toss together in a large bowl. Optional to serve dressing on the side.
6small ears corn, husks and silks removed (4 cups)
Cooking spray, or butter or oil to rub on corn cobs
1small green bell pepper, thinly sliced
1small yellow bell pepper, thinly sliced
2cupscherry tomatoes, halved
1small red onion, thinly sliced (about 1/2 cup)
2avocados, peeled and cubed
Briannas creamy cilantro lime dressing , or make homemade
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.