2medium avocadosripe but not mushy, diced into small pieces
½red bell pepperdiced small (or 1 Roma tomato, diced small)
3 to 4tablespoonsfresh lime juiceor to taste
2 to 4tablespoonsfresh cilantrofinely minced
1 to 2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
Instructions
Preheat grill to medium-high heat.
Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Exact cooking time will depend on your grill and its heat output; grill as long as necessary given your grill.
After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
Add the remaining olive oil (about 5 tablespoons), the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste.
If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.
Notes
Salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes. I don't recommend freezing this salad.