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2 ears corn on the cob (about one cup corn kernels)

2 tablespoons olive oil

2 medium scallions, chopped

1/2 bell pepper, deseeded and chopped

1 serrano chili pepper, deseeded and chopped

1 cup halved grape tomatoes

1 avocado

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

3 tablespoons lime juice

salt to taste

Preheat the outdoor grill. Remove the thick outer leaves of the corn husks. Soak the ears in cold water for 15 minutes. Drain the ears and pull back the remaining thin leaves of the husk so you can remove and discard the silky threads. Brush the surface of the corn kernels with a film of olive oil and put the thin leaves back in place. Grill the ears over medium heat, turning the ears occasionally, for about 15 minutes or until crispy and tender. Let cool. Remove the kernels from the cobs and place the kernels into a bowl. Add the scallions, bell pepper, Serrano pepper and tomatoes and toss the ingredients. Peel the avocado and cut the flesh into pieces. Add to the bowl and toss. Sprinkle with the cilantro, parsley, lime juice and remaining olive oil. Toss ingredients and let rest for 10-15 minutes before serving. Taste for seasoning and add salt to taste. Let rest for 10-15 minutes before serving. Makes 4 servings