Grilled Corn Salad

Name: Grilled Corn Salad
Ingredients: 4 ears white corn; drizzle olive oil; 1 pint cherry tomatoes; 1/4 of a red onion, diced; cilantro, handful, minced; 1 avocado, medium dice; 1 lemon, juiced; drizzle of high quality olive oil; 2 teaspoons cumin seeds, lightly toasted; kosher salt, to taste

10 ingredients

8 steps

Ingredients

4 ears white corn
drizzle olive oil
1 pint cherry tomatoes
1/4 of a red onion, diced
cilantro, handful, minced
1 avocado, medium dice
1 lemon, juiced
drizzle of high quality olive oil
2 teaspoons cumin seeds, lightly toasted
kosher salt, to taste

Directions

1

Heat your BBQ grill. Lightly coat the corn with some olive oil, grill, just until there are slight grill marks. Let cool.
2

While the corn is grilling, let the onion sit in an icy bowl of water, to remove the bitterness, for at least 30 minutes; drain.
3

Toss cherry tomatoes into a serving bowl. I used really tiny ones, if you cannot find really tiny ones, cut them in half.
4

Add the onion and the cilantro.
5

Carefully, slice the corn kernels off of the ears of corn, add to the bowl.
6

In a small jar or bowl, mix olive oil, lemon juice and cumin. Drizzle over the corn mixture. Add the avocado.
7

Season with salt. Toss.
8

Serve. Eat.