Charred Corn & Avocado Salad

• 4 ears fresh corn, husks removedFind substitute
• 1 tbsp olive oil, for charringFind substitute
• 2 ripe avocados, dicedFind substitute
• 1 cup (150 g) cherry tomatoes, halvedFind substitute
• ⅓ cup (50 g) red onion, finely dicedFind substitute
• 1 jalapeño, seeded if desired and finely minced, optionalFind substitute
• ½ cup (15 g) fresh cilantro, roughly choppedFind substitute
• 2 tbsp (20 g) cotija cheese, crumbled, optionalFind substitute
• 2 tbsp (18 g) toasted pepitas, optionalFind substitute

Lime-Cilantro Dressing

• 1 tsp finely grated lime zestFind substitute
• 3 tbsp fresh lime juiceFind substitute
• 1 small garlic clove, finely gratedFind substitute
• 1 tsp honeyFind substitute
• ½ tsp ground cuminFind substitute
• 2 tbsp extra-virgin olive oilFind substitute
• ½ tsp kosher saltFind substitute
• ¼ tsp black pepperFind substitute

1. 1

   Char the corn: Heat a grill or cast-iron skillet over high heat. Brush the corn with 1 tbsp olive oil. Grill or sear, turning occasionally, for 8–10 minutes, until tender and deeply charred in spots. Let cool slightly, then cut the kernels from the cobs.

2. 2

   Make the dressing: In a large bowl, whisk together the lime zest, lime juice, garlic, honey, cumin, extra-virgin olive oil, salt, and black pepper until emulsified.

3. 3

   Assemble the salad: Add the charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss until evenly coated.

4. 4

   Add the avocado: Gently fold in the diced avocado just before serving so the pieces remain chunky rather than becoming mashed.

5. 5

   Finish: Transfer to a serving bowl and sprinkle with the cotija and toasted pepitas, if using. Serve immediately, or refrigerate for up to 30 minutes before serving.