Corn Salad

6 Ears of Corn, husks and silks removed

2 Tbsp. Vegetable Oil

1 Pint Cherry Tomatoes, halved

2 Avocadoes, diced

1 Red Onion, thinly sliced

3 Tbsp. Extra Virgin Olive Oil

3 Tbsp. Lime Juice

Kosher Salt

Freshly Ground Black Pepper

Rub the corn with vegetable oil and grill until slightly charred on all sides. Remove from grill and allow to cool slightly.

Cut the kernels off the cob. In a large bowl combine, the avocado, red onion, tomatoes, corn kernels, olive oil, lime juice, and a pinch of salt and pepper. Toss to fully coat.

Serve and enjoy.