Ingredients for 4 servings:
- 4 ears of corn
- 2 ripe avocados
- 1 onion, peeled and diced
- 1 pepper, preferably Shoshka variety, thinly sliced
- Microgreens for garnish
For the lemon vinaigrette:
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 4 tablespoons olive oil
- 4 tablespoons canola oil
- Optional: 1/3 of a chili pepper, thinly sliced
- Salt and pepper to taste
Instructions:
- Bring a pot of salted water to a boil. Add the corn and cook for about 15 minutes. Drain.
- Heat a grill or suitable skillet. Char the corn for about 2 minutes on each side. Transfer to a work surface and, using a knife, remove the kernels. Place in a serving dish.
- Peel and thinly slice the avocado. Arrange over the corn. Add the onion and pepper.
- Dressing: Combine all ingredients in a suitable vessel and whisk well (or, preferably, process in a food processor or with an immersion blender). Pour over the salad and mix. Garnish with microgreens, if desired, and serve.
Storage: Keep refrigerated and consume within two days.
Tip: Can't find fresh corn on the cob? No problem—if you're using a skillet, you can also char canned corn kernels.