Charred Corn Salad with Cilantro Lime Vinaigrette and Crunchy Tortilla Strips

Ingredients

• •4 ears of fresh corn, husked
• •2 tablespoons vegetable oil
• •1 teaspoon salt, divided
• •1 teaspoon ground black pepper, divided
• •1 small red onion, finely diced
• •1 cup cherry tomatoes, halved
• •1 avocado, diced
• •1/4 cup fresh cilantro, chopped
• •1 jalapeño, finely chopped (optional)
• •4 small corn tortillas, cut into thin strips
• •1 tablespoon olive oil (for tortilla strips)
• •1/4 cup lime juice (about 2 limes)
• •3 tablespoons olive oil (for vinaigrette)
• •1 teaspoon honey or agave syrup
• •1 garlic clove, minced
• •1/4 teaspoon ground cumin

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat.

2. 2

   Brush the ears of corn with vegetable oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

3. 3

   Grill the corn on all sides until charred, about 8-10 minutes. Allow to cool slightly before cutting the kernels off the cob.

4. 4

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add tortilla strips and cook until golden and crispy, about 3-4 minutes. Drain on paper towels and set aside.

5. 5

   In a small bowl, whisk together lime juice, 3 tablespoons olive oil, honey, minced garlic, ground cumin, remaining salt, and black pepper to make the vinaigrette.

6. 6

   In a large bowl, combine the grilled corn kernels, diced red onion, cherry tomatoes, avocado, fresh cilantro, and jalapeño (if using).

7. 7

   Pour the vinaigrette over the salad and toss gently to combine.

8. 8

   Top the salad with crunchy tortilla strips just before serving.