Careme

Ingredients

• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Fresh Large Ripe Avocado

  1 avocado $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, divided
• 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, finely dice the red onion, slice the green onion, chop the mint, and zest and juice the lime.
2. Rub the corn with 1 teaspoon olive oil and a pinch of salt, then grill for 10 to 12 minutes, turning every few minutes, until tender and lightly charred in spots.
3. While the corn grills, whisk the remaining olive oil, lime zest, lime juice, brown sugar, allspice, smoked paprika, cumin, cayenne if using, 1/2 teaspoon salt, and several grinds of black pepper in a medium serving bowl to make a bright spice dressing.
4. Transfer the grilled corn to a cutting board and let it cool for 5 minutes, then cut the kernels from the cobs into the bowl with the dressing, scraping lightly to catch the sweet corn juices.
5. Halve, pit, peel, and dice the avocado just before serving, then gently fold it into the dressed corn with the tomatoes, red onion, green onion, and mint.
6. Let the salad sit for 5 minutes so the warm corn absorbs the lime and spices; taste and adjust with more salt, pepper, or lime if needed.
7. Plate in a shallow serving bowl, spoon any limey juices over the top, and finish with extra mint or black pepper for a colorful cookout-ready side.