Ingredients:

  • 6 ears of sweet corn, shucked (approx. 1.2 kg)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 red bell pepper, diced (150g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1/2 red onion, finely diced (75g)
  • 1 large avocado, diced (150g)
  • 1/2 cup fresh cilantro, chopped (15g)
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1 clove garlic, minced (5g)
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your grill to high heat. Lightly brush each ear of corn with olive oil and sprinkle with salt.
  2. Place corn directly on the grates. Grill for 10–12 minutes, turning occasionally, until mahogany-colored charred spots appear and kernels look plump.
  3. Let the corn cool for 5 minutes, then slice the kernels off the cob into a large bowl.
  4. Add the diced red bell pepper, halved cherry tomatoes, and finely diced red onion to the bowl with the grilled corn.
  5. Gently fold in the diced avocado and chopped cilantro, being careful not to mash the avocado.
  6. In a small bowl or jar, whisk together the olive oil, lime juice, honey, minced garlic, cumin, salt, and pepper until the dressing is emulsified.
  7. Pour the dressing over the vegetables and toss lightly until glistening.
  8. Let the salad sit for 10 minutes before serving to allow flavors to meld.