Preparation

• Preheat your grill to medium-high heat to ensure an even char on the corn.
• Place the corn directly on the grill grates. Turn occasionally until all sides are charred, about 10-15 minutes. Remove from grill and let cool.
• While the corn cools, halve the cherry tomatoes, dice the avocados, and chop the red onion and cilantro.
• Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl.
• In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to taste.
• Add the diced avocados, cherry tomatoes, red onion, and cilantro to the mixing bowl with the corn. Pour the dressing over and gently toss to combine.
• Taste the salad and adjust the seasoning with more salt, pepper, or lime juice as desired.
• Transfer the salad to a serving platter. Garnish with additional cilantro if desired.
• Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Fresh lime juice can be added to brighten flavors before serving again.