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FOR THE SALAD

• 4 ears of corn, husk removed
• 1 teaspoon of olive oil
• salt and pepper, for seasoning corn
• 1/2 cup of red onion, diced
• 1/2 cup of red bell pepper, diced
• 3/4 cup of english cucumber, diced
• 1/2 an avocado, diced
• 1/2 cup of cherry tomatoes, quartered
• 1 clove of garlic, minced
• 1 tablespoon of jalapeno, minced
• 1 tablespoon of cilantro, chopped
• 2 tablespoons of sunflower seeds

CILANTRO LIME DRESSING

• 1/4 cup of extra virgin olive oil
• 2 tablespoons of mint, chopped
• 1/4 cup of cilantro, chopped
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of lime juice
• zest of 1 lime
• 1 teaspoon of honey
• 1 clove of garlic, minced
• 1/2 teaspoon of salt
• freshly ground black pepper to taste

INSTRUCTIONS

1. Lightly brush each of the ears of corn with olive oil and then generously sprinkle with salt and pepper.
2. Heat your grill and once hot, add corn. Cook for 2-3 minutes on each side, rotating so that every side gets a bit charred, 10-12 minutes total. Once done, let cool enough to handle and then cut the kernels off of the cob and transfer to a large bowl.
3. Add the onion, bell pepper, cucumber, tomato, avocado, garlic, jalapeno, sunflower seeds and cilantro to the bowl.
4. Make your dressing by adding all of the dressing ingredients to a blender and blend until combined. About 30 seconds. Season with salt and pepper to taste.
5. Drizzle the dressing onto the corn salad and combine. Season with additional salt and pepper to taste and enjoy!

Recipe from: Food With Feeling. I do NOT own any of the content posted above!