- 2 ears corn
- 2 Cups diced avocado
- Juice from 1 lime
- 2 Tablespoons minced cilantro
- 2 green onions, thinly sliced
- 1 Teaspoon olive oil
- Sea salt and freshly cracked black pepper, to taste
Over a high flame on your outdoor grill, char the ears of con until lightly blackened. This will take 4 minutes per side. Cut the corn away from the cob using a sharp knife and plenty of caution. In a medium bowl, combine the corn, avocado, lime juice, cilantro, green onion, and olive oil. Add sea salt and cracked black pepper to taste. Set aside until ready to serve.