Grilled Corn Salad Fresh (Print Version)

# Ingredients:

01 - 6 ears of corn on the cob
02 - 1 cup grape tomatoes, halved or quartered
03 - ½ cup diced English cucumber
04 - 1 avocado, cubed
05 - ½ cup fresh herbs (parsley, basil, mint, cilantro)
06 - 1 tablespoon minced jalapeño (optional)
07 - ½ cup crumbled Feta or Cotija cheese (optional)

→ Dressing

08 - ½ diced red onion
09 - ¼ cup olive oil
10 - Juice of 2 limes
11 - 1 tablespoon honey
12 - 1 teaspoon salt
13 - ½ teaspoon pepper

# Instructions:

01 - In a medium bowl, add olive oil, lime juice, honey, salt, and pepper. Vigorously mix with a fork to dissolve the honey and salt. Add the diced red onion and set aside (can be made ahead).
02 - Place corn over your grill or campfire, husk on, and rotate frequently for about 20 minutes. Shuck the corn, then return to the grill for a few more minutes to brown.
03 - Remove the husk and silk from the corn. Boil in salted water for 10 minutes, then submerge in an ice bath to rapidly cool the corn down.
04 - Chop the tomatoes and cucumbers into bite-sized pieces. Roughly chop the fresh herbs and mince the jalapeño, if using.
05 - Shave the corn kernels off the cob using a sharp knife. Transfer the corn, tomatoes, cucumbers, fresh herbs, and jalapeño (if using) to a large bowl.
06 - Right before serving, add cubed avocado and gently mix in the prepared dressing.

# Notes:

01 - The dressing can be made ahead of time and stored in the refrigerator.