Grilled Corn Salad
Ingredients
- 1 red onion thinly sliced
- 1 jalapeño thinly sliced
- ½ cup lime juice
- 2 tablespoons honey
- 1 Teaspoon salt
- 4 ears of corn shucked
- 2 teaspoons olive oil
- 1 cup sliced cherry tomatoes
- 1 avocado thinly sliced
- ¼ cup crumbled queso fresco
- 2 tablespoons chopped cilantro
- Salt and pepper
Instructions
- Pack the red onions and jalapeños in a jar or glass dish. Mix the lime juice, honey, and salt in a measuring cup and pour over the onions and jalapeños. Cover and refrigerate for at least 1 hour (can be made up to 3 days ahead).
- Prepare a hot grill. Rub the ears of corn with olive oil, sprinkle with salt and pepper, and grill, turning occasionally, until they’re bright gold with a little bit of char. Allow them to cool, then slice the kernels from the cob.
- Toss the corn with tomatoes, avocados, and as many of the pickled red onions and jalapeños as you like, along with a few tablespoons of the pickling juice. Use up the rest on salads and tacos.
- Top the salad with queso fresco and cilantro, and season with a bit more salt and pepper to taste
