Grilled And Zesty Lime-Corn Salad

1. 1

   Put the husked corn cobs, green onion, and pepper on the outer edges of a hot grill. (Or over the flame on your stove)

2. 2

   Thoroughly blacken the edges, turning as they cook. They shouldn't be totally blackened, but definitely give them a good char.

3. 3

   Let them cool to the touch, then cut the kernels of the cobs, roughly chop the pepper, and the green onions (include the bulbs, discard the roots).

4. 4

   Add these to a medium sized bowl. Chop the tomato and add that too.

5. 5

   Zest and juice the lime adding them to the mix. Add salt, pepper, olive oil.

6. 6

   Mix. Finally chop the avocado and add that as well, then mix lightly retaining the structure of your avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.