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Grilled Corn, Avocado, and Tomato Salad

From Foothills Market

<p>Three great summer flavors in one dish!</p>
Source: A friend's Facebook page (Entered by Jeff Marlow)
Serves: 4 servings

2 ears fresh sweet corn
2 cups grape or cherry tomatoes
1 ripe avocado
2 Tbsp fresh cilantro, chopped
For Honey-Lime dressing:
Juice of 1 lime
3 Tbsp vegetable or olive oil
1 Tbsp honey
1 clove garlic, minced
Salt and pepper to taste
Dash of cayenne pepper

Step by Step Instructions
  1. Remove husks from corn and grill in a skillet/griddle over medium heat for 10 minutes, turning occasionally. The corn is ready when it has some brown spots and is tender but not mushy. Cut the corn off the cob then scrape the cob with the back side of the knife to get remaining juices. Set aside to cool. Slice small tomatoes in half (or cut larger tomatoes into quarters). Dice the avocado and chop the cilantro.
  2. To make dressing, add all ingredients to a small bowl and whisk to combine. Set aside.
  3. To assemble the salad, combine corn, tomatoes, avocado, cilantro, and dressing, mixing gently to evenly coat all vegetables. Be careful not to mash avocado pieces. Set the salad sit for 10-15 minutes so flavors can mingle.