Careme

Ingredients

• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Fresh Large Ripe Avocado

  1 avocado, diced $2.50
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• Jumbo Red Onions

  2 tablespoons, finely diced $3.49
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.50
• Green Onions

  1 green onion, thinly sliced $1.50
• Mint

  2 tablespoons, chopped $1.49
• Olive oil

  1 tablespoon, plus more for the grill
• Brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cumin

  1/4 teaspoon
• Cayenne pepper

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill or grill pan to medium-high and lightly oil the grates; husk the corn, halve the tomatoes, dice the red onion, slice the green onion, chop the mint, and zest and juice the lime.
2. In a small bowl, mix the olive oil, brown sugar, allspice, smoked paprika, cumin, cayenne if using, 1/2 teaspoon salt, several grinds of black pepper, and half the lime juice into a loose spice rub.
3. Brush the corn all over with the spice rub, then grill for 10 to 12 minutes, turning every few minutes, until lightly charred and tender; move it to a board and let cool for 5 minutes.
4. Cut the kernels from the cobs into a medium bowl, scraping lightly to catch the sweet corn juices.
5. Gently fold in the avocado, tomatoes, red onion, green onion, mint, lime zest, and remaining lime juice; taste and adjust with salt, pepper, or another squeeze of lime if needed.
6. Let the salad sit for 5 minutes so the warm corn seasons the avocado and tomatoes without making them mushy.
7. Plate in a shallow serving bowl, spoon any limey juices over the top, and finish with extra mint or black pepper for a bright cookout-ready side.