This easy summer salad features grilled corn, avocado, and tomatoes, making it a perfect complement to any protein. It's flexible enough for use in tacos or over crisp romaine for a refreshing salad. Great for summer gatherings!
1: Preheat the grill to medium heat.
2: Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes, rotating the corn cobs every 5 minutes.
3: In a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt.
4: Add the lime zest, lime juice, and olive oil and whisk to combine.
5: Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
6: Remove the corn from the grill. When cool enough to handle, peel back the silk and slice the kernels off the cobs directly into the bowl with a knife.
7: Toss to combine and season with salt and pepper.
