Ingredients:

  • 2 cups fresh or frozen corn kernels
  • 1 pint ripe tomatoes (heirloom or cherry), halved or quartered
  • 2 medium ripe avocados, diced
  • 1/4 cup finely diced red onion
  • 1/2 cup roughly chopped fresh cilantro
  • 1/3 cup crumbled feta cheese (optional)
  • 3 Tablespoons fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon ground cumin
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat a large, dry skillet over medium-high heat until smoking hot. Add the corn kernels (in batches if necessary) and cook without stirring for 2-3 minutes until kernels begin to blacken. Stir and continue cooking for another 4-5 minutes until lightly charred on multiple sides. Remove and let cool slightly.
  2. Prepare the Lime Vinaigrette: In a small jar with a tight-fitting lid, combine lime juice, olive oil, honey/maple syrup, cumin, minced garlic, salt, and pepper. Seal and shake vigorously until emulsified. Taste and adjust seasoning.
  3. While the corn cools, dice the red onion, chop the cilantro, and prepare the tomatoes.
  4. In a large mixing bowl, gently combine the cooled charred corn, tomatoes, and red onion.
  5. Pour about three-quarters of the vinaigrette over the vegetable mixture. Toss gently to coat evenly. Allow the mixture to sit for 5 minutes to allow flavors to meld.
  6. Dice the avocado and gently fold it into the salad. Add the crumbled feta (if using) and the fresh cilantro. Toss very lightly to avoid crushing the avocado.
  7. Serve immediately, adding any remaining dressing if desired. Serve with extra lime wedges on the side.