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Grilled Corn Salad

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Course 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