Summer Grilled Corn Salad with Avocado, Cilantro and Lime
3 cobs corn, preferably organic
½ tablespoon organic butter or vegan butter
juice of ½ lime
¼ tsp salt
¼ tsp pepper
¼ cup diced cilantro
⅓ cup diced avocado (ripe, but still firm)
2 tablespoons finely diced red onion
Grill the cob wrapped in tin foil for 15-20 minutes on each side, rotating frequently. Check the corn every now and then to see how it’s cooking; every grill has a different heat level. The corn should be lightly charred in spots and just tender throughout.
After the corn is cooked, cut the kernels from the cob with a large knife and add them to a bowl.
Add the butter/earthbalance, lime juice, salt, pepper, cilantro and red onion to the mix and stir until everything is coated. Next, add in the diced avocado being careful not to squish it.
The corn should still be warm enough to melt the butter/earth balance.
As soon as you get them home, enjoy them straight away or chill for later.