Ingredients:

  • 4 ears fresh corn, husks and silks removed (or 400g/14oz frozen corn, thawed)
  • 2 ripe avocados, pitted and diced
  • 1/2 red onion, finely diced (approx. 50g/1.75oz)
  • 1 red bell pepper, diced (approx. 100g/3.5oz)
  • 1/4 cup chopped fresh cilantro (coriander), plus more for garnish (approx. 5g/0.18oz)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1/4 cup fresh lime juice (approx. 60ml/2 fl oz)
  • 2 tablespoons olive oil (approx. 30ml/1 fl oz)
  • 1 tablespoon honey or maple syrup (approx. 15ml/0.5 fl oz)
  • 1/2 teaspoon chili powder (approx. 2.5ml/0.08 fl oz)
  • 1/4 teaspoon salt (approx. 1.25ml/0.04 fl oz)
  • 1/4 teaspoon black pepper (approx. 1.25ml/0.04 fl oz)

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are lightly charred, about 10-15 minutes. Let cool slightly.
  2. Using a sharp knife, cut the kernels off the cob.
  3. In a large mixing bowl, combine corn kernels, avocado, red onion, bell pepper, cilantro, and jalapeño (if using).
  4. In a small bowl, whisk together lime juice, olive oil, honey (or maple syrup), chili powder, salt, and pepper.
  5. Pour dressing over the salad and gently toss to combine.
  6. Garnish with extra cilantro and serve immediately or chill for later.