This salad screams freshness and is just what the doctor ordered as a flavorful and cool side dish in the summertime heat. Grilling the corn adds smokiness to the sweetness of the tomatoes and the creaminess of the avocados. The corn, onion, red pepper and jalapeño add a nice crunch to this salad and balance the texture of the tomatoes and avocados.

I used silver queen corn for this batch, but you may prefer bicolor or yellow corn, which tend to have larger kernels, giving the corn a larger presence in the salad. I also used a mixture of red and yellow cherry tomatoes, but just use red ones or even grape tomatoes if you wish. You may also substitute cilantro for the basil and add black beans for a more substantial salad that would pair great with Mexican dishes. Add the avocado right before serving so it will retain its green color longer.

This vegan salad will keep in the refrigerator for a couple of days, that is if you have any leftovers!

Ingredients

• 3 ears fresh corn, husks and silks removed
• 1 pint cherry tomatoes, cut in half
• 1/3 cup red onion, diced small
• 1/3 cup red bell pepper, diced small
• 2 tablespoons fresh sweet basil, chopped
• 1 tablespoon fresh jalapeño, chopped
• 1 ripe avocado (diced, right before serving)

Honey Lime Dressing

• Juice of 1 large lime
• 3 tablespoons vegetable or canola oil
• 1 tablespoon honey
• 1 clove garlic, minced
• Cayenne pepper, to taste
• Sea salt and fresh cracked pepper, to taste

Preparation

Grill corn over medium heat for 10 minutes or so.

The corn will have some brown spots and should be fork tender and not mushy. Remove from grill and let cool.

Meanwhile, mix the tomatoes, onion, red bell peppers, basil and jalapeño in a large bowl.

Remove the corn kernels from the cobs, picking out any silks that were overlooked.

Mix the corn with the tomatoes and other veggies.

Prepare the honey lime dressing by whisking all of the ingredients in a small bowl. Add the dressing to the salad and gently mix.

Refrigerate for at least half an hour to let the flavors mingle. Right before serving, chop and add the avocado to the salad.

This is wonderful as a side dish to poultry, pork, beef and fish. Or make it part of a cool and refreshing salad plate, perfect on a hot summer day!

Bon appétit!

Eat, drink and be merry!

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