Ingredients:

  • 6 ears fresh corn, husks removed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 large (150g) avocado, diced
  • 1/2 cup (50g) red onion, finely diced
  • 1/2 cup (30g) fresh cilantro, chopped
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1 red bell pepper (120g), diced
  • 1 jalapeño (10g), seeded and minced

Instructions:

  1. Rub the corn ears with olive oil and sprinkle with salt.
  2. Place corn directly over medium-high heat. Grill for 10–12 minutes, rotating occasionally, until kernels are bright yellow with scattered charred spots.
  3. Let the corn cool for 5 minutes, then stand an ear upright on a cutting board and slice kernels downward from the top of the cob to the bottom.
  4. In a small bowl, whisk together 3 tbsp extra-virgin olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper until emulsified.
  5. In a large bowl, combine the grilled corn, red onion, bell pepper, and jalapeño.
  6. Pour the dressing over the mixture and toss gently to coat.
  7. Fold in the diced avocado, chopped cilantro, and crumbled Cotija cheese, tossing only until just coated.