Ingredients
SERVINGS: 4 Serving(s)
- 2 ears corn on the cob
- 2 avocados
- 1 small red onion
- 1 cup cherry tomatoes
- 1 jalapeño
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon agave syrup
- 1 teaspoon salt
- ½ teaspoon pepper
Preparation
Remove husks from corn. Place corn over open flame on grill for 3–4 minutes per side.
Remove onion skins and cut onion in half. Grill the onion and jalapeño over open flame for 2 minutes per side.
Cut the corn kernels off of the cobs; chop the onion and jalapeño into bite-size pieces (remove seeds); remove the peel and seed from avocado and cut into bite-size pieces. Cut the tomatoes in half. Place ingredients into a bowl.
In a small bowl, combine lime juice, olive oil, agave syrup, salt, and pepper. Mix well. Pour the dressing over the chopped vegetables and stir.
