Serve this Southwestern salad on its own or as a relish to accompany a main dish.
Martha Stewart Living, June 2011
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4 shucked ears of corn
1 sliced Hass avocado
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Gently toss with avocado, cilantro, lime juice, olive oil, and salt.
This salad pairs well with roasted pork loin or grilled lean pork chops.