- 2 ears corn
- 2 medium tomatoes, chopped or 1/2 pint grape tomatoes, quartered
- 1 medium jalapeno seeded and diced
- 2 medium green onions sliced
- 1 large avocado peeled and diced
- 1 large lime
- fresh cilantro
How To Prepare
Preheat the grill or grill pan to high heat. If needed, brush the grill or grill pan with olive oil to prevent sticking.
Prepare the corn for grilling. If already shucked, remove all of the silks from the corn. If in the shucks, you can optionally shuck and silk the corn or leave in the shucks for grilling.
Grill the corn for 15 — 20 minutes, turning every 5 minutes until the corn or the corn husk has a slight char and/ or grill marks.
Remove the corn from the grill and allow to cool enough to handle. Once cooled slightly, place the corn cob on the tip on top of a cutting board. Using a sharp knife, carefully cut the corn kernels away from the cob. Repeat with the second cob of corn.
Place the tomatoes, jalapeno, and sliced onions in a medium bowl. Add the corn, avocado, lime juice, cilantro and salt. Gently toss to combine. Transfer to a serving bowl and serve.