Ingredients:
- 4 ears fresh corn, husks removed
- 2 tbsp J. Olive Extra Virgin Olive Oil, divided
- 2 ripe avocados, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp J. Olive Raspberry Balsamic
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions:
- Preheat a grill to medium-high heat.
- Brush the corn with 1 tablespoon of J. Olive Extra Virgin Olive Oil.
- Grill the corn for 8-10 minutes, turning occasionally, until lightly charred on all sides.
- Remove the corn from the grill and allow it to cool slightly. Cut the kernels from the cob and place them in a large bowl.
- Add the avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the remaining 1 tablespoon of J. Olive Extra Virgin Olive Oil, Raspberry Balsamic, salt, and pepper.
- Pour the dressing over the salad and gently toss until combined.
Serve immediately or chill for 15-20 minutes before serving