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!
