Grilled Corn Salad With Avocado, Queso Fresco, And Lime Vinaigrette

1. 1

   Grill the ears of corn until nicely charred. Once the corn has cooled slightly remove the kernels from the cob and set aside.

2. 2

   Prepare the vinaigrette. In a small bowl whisk together the lime juice, honey and olive oil. Add salt and pepper to taste.

3. 3

   Cut the avocado into wedges. Drizzle with a small amount of the prepared vinaigrette. Set aside.

4. 4

   Assemble the salad. Put the grilled corn on a platter. Nestle the avocado in and around the corn. Drizzle with lime vinaigrette. Sprinkle the queso fresco and cilantro on top. Finish with a good pinch of salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.