I know this sounds like your average summer salad recipe, and it is. But it’s also probably the best salad I’ve ever made. I love this salad because it’s so fresh, citrusy and flavorful without being fussy or pretentious. It’s very easy to make, and if you’re in a real pinch you can even buy some of the ingredints pre-made.

This also a wonderfully versatile dish and great for a party. Top off your romaine lettuce with a heaping portion (no dressing required) and some grilled shrimp, or just eat it plan. You can even enjoy it as a salsa on your favorite tortilla chips and just dig in. My favorite add-ins, which I ended up using, are fresh mango, jicama and queso fresco, or a similar mexican cheese. Just make sure you use the cheese as a topper, or it will lose it’s flavor and become watered down.

Grilled Corn, Avocado and Tomato Salad Recipe

2 large ears of corn, husks removed
1 large home grown tomato
2 serrano chiles (if you want a real kick you can use jalapenos)
1/4 red onion
1 avocado
2 limes
1/2 tsbsp butter
handful of cilantro
salt and pepper, to taste

1. Grab a large handful of cilantro, roughly chop it, adding it to a large bowl. Set about a tablespoon to set aside for the corn.
2. Rub the corn down with butter, a bit of salt and the cilantro. Throw it on the grill until it is thoroughly cooked on each side and slightly browned, for about 10-15 minutes.
3. Meanwhile, get a thick slice of red onion and cut it all the way through so you can throw it on the grill. If yours falls apart, feel free to dice and saute slightly instead. Grilling just gives you those nice marks on the onion. If you do grill, be sure to first spray it to prevent sticking. Grill until you see slight grill marks and the onion is slightly translucent. Be sure to flip when halfway done to cook evenly on both sides.
4. Chop the tomato into large chunks and add to your bowl with the cilantro. Next, dice the serranos, removing the seeds first. I find it easiest to cut all the way around to avoid the seeds in the center.
5. Cut your avocado by slicing all the way across both ways so you’ve formed small squares, and then scoop out the center.
6. You should remove the red onion from the gril by this point. Take the corn off the grill once it is evenly cooked all around. Let sit to cool for a minute.
7. Dice the red onion and add it to the salad. Next, use a large knife to slice all the way down the corn to remove all of the kernels.
8. Squeeze the lime juice on top, and toss with a bit of salt and pepper. Serve immediately

If you’re making this dish ahead of time, I suggest you wait to add in the avocado until later. No matter how much lime juice you use, it always ends up turning brown. I also strongly suggest using the queso fresco or a cojita cheese to really complete the salad. This dish is truly summertime on a plate.

–Marly Schuman