Roasted Corn Salad

We are in the middle of corn season here, so I'll share a summer salad that has become one of our favorites. It will be good to have it more easily accessible and shareable. This recipe takes a little bit of time, maybe 30 - 45 minutes  prep, but  it can be made ahead and is well worth it. These fresh flavors never disappoint. 

Ingredients:

6 cobs of corn 

1 avocado, chopped

1 cup grape tomatoes, sliced

1 shallot, sliced

1 Tbsp cilantro, chopped fine

Dressing:

zest of one lime

3 Tbsp olive oil

3 Tbsp lime juice

1/2 tsp salt

fresh ground pepper

1/2 tsp sugar

Method:

1. Remove most of the layers of corn husks and hair, then soak the cobs in water for about 15 minutes.

2. Meanwhile, chop up salad ingredients and mix the dressing. 

3. Place cobs on medium heat grill and cook about 15 minutes. Take off remaining husks and brush the cobs with butter. Continue roasting until parts have some char on them. The char is good and mostly disappears once the salad is mixed, so don't be concerned if it looks too charred.

4. Allow to cool, cut corn off the cobs and mix with the prepared ingredients and dressing. Refrigerate. 

If you do not have access to fresh corn, you can use frozen corn niblets, cooked in a frying pan with a little butter or oil, stirring  until you see some char.