Roasted Corn and Avocado Salad4 ears of corn
3 large avocados
pint of grape tomatoes, quartered
juice of a lemon
1 red pepper, chopped
1 red onion, chopped
2 jalapenos, diced small, ribs and seeds removed
1 lime, zested
Dressing
1/4 c. fresh lime juice
1/4 c. olive oil
1 t. pepper
2 t. kosher salt
1 t. minced garlic
1/2 t. cayenne pepper
Brush shucked ears of corn with butter and season with salt and pepper. Wrap in tin foil and bake for 25 minutes in 450 degree oven. Once cool, cut corn off the cob.
Dice avocados and toss in lemon juice.
Combine avocado, corn, tomatoes, red pepper, red onion, jalapenos, lime zest in a bowl.
Whisk together all dressing ingredients and toss with the salad.
