Summer Corn Salad

A classic summer side

INGREDIENTS

• 6-8 ears of corn

• 1 pint cherry tomatoes, sliced in half

• 1 small red onion, minced

• 1 small jalapeño, minced

• 1 avocado, cut into small cubes

• 1 lime

• 1/2 cup olive oil

• 1 teaspoon honey

• Fresh basil

• Salt

• Fresh ground pepper

• 2 teaspoons chili pepper (or Montana Mex Chili Salt)

RECIPE

1. Preheat BBQ grill.

2. In a small bowl, add 1/4 cup of olive oil, 1 teaspoon salt & chili pepper (not crushed red pepper).

3. Brush each corn generously with flavored oil mix. Place on grill, rotating until corn starts to char. Remove from grill & set aside too cool.

4. Meanwhile, combine tomatoes, onions & jalapeño in a large glass bowl.

5. When corn is cool enough to handle, cut kernels off the cob & add to the bowl.

6. In a separate bowl, whisk honey, juice from 1 lime, 1/4 cup olive oil, 1 large pinch of salt & a few grinds of fresh pepper.

7. Add dressing to corn & mix until well combined.

8. Add avocado & carefully mix into corn salad.

9. Garnish with fresh basil.