Grilled Corn and Avocado Salad

2 ears of fresh corn
1 avocado, diced
Juice of one lime
2-3 Tbsp. Red onion, minced
1 Tbsp. Cilantro, minced
1 Red bell pepper, cut in half
2 Tbsp. Olive oil
Course Sea salt and fresh cracked black pepper

Preheat grill to high. Remove husk from corn and drizzle with olive oil, sprinkle salt and black pepper. Place ears of corn on the grill and char all sides, cook about 7 to 8 minutes total, you want the kernels to still have a slight crunch to them. Toss Red pepper halves with some olive oil, season with salt and pepper and place on the grill. Cook 4 to 5 minutes each side. Removed and reserve.

Using a sharp knife remove kernels off each ear into a mixing bowl. Dice red pepper and add to corn. Add red onion, cilantro, lime juice, olive oil, avocado. Carefully mix, you don't want to mash the avocado rather keeping the dice intact as much as possible. Taste and correct seasoning with salt and pepper. 

 

Serve and Enjoy!