cup olive oil, divided ears fresh corn cup finely chopped red onion cup quartered and diced fresh cucumber cup cherry tomatoes, halved tablespoons chopped fresh cilantro ounces fresh lime juice plus 1 tablespoon teaspoons honey teaspoon ground cumin teaspoon salt teaspoon freshly ground pepper avocado diced into ½-inch pieces
Preheat the oven to 350 degrees. Remove the husks from the corn. Brush with 1/4 cup of the olive oil. Season with salt and pepper. Roast the cobs in the oven for 10 minutes. Flip and roast for another 10 minutes. Remove the corn cobs from the oven and allow it to cool enough so you are able to handle it.
Using a sharp knife, cut the kernels from the cobs. Place the kernels in a large mixing bowl.
Add the red onion, cucumber, cherry tomatoes and cilantro.
In a liquid measuring cup, combine two ounces of lime juice, the remaining 1/4 cup of olive oil, honey, cumin, salt and pepper. Stir until the salt is dissolved.
Pour the dressing over the salad. Stir to combine. The salad is best when allowed to chill for several hours before serving.
Just before serving, toss the avocado in the remaining tablespoon of lime juice. Gently fold the avocado into the salad.
239 kcal per serving
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