4 ears sweet corn
1 garlic clove, minced
1 jalapeño seeds and ribs removed, minced
Zest and juice of 1 lime
¼ c. canola oil
2 ripe avocados halved, pitted, peeled and diced
1 c. cherry tomatoes, quartered
6 scallions thinly sliced
½ c finely chopped fresh cilantro leaves
Salt and pepper to taste
Preheat the grill to medium heat.
Grill corn until tender about 20 minutes. Let cool and remove kernels. In a large bowl, combine the garlic, jalapeño, lime zest, lime juice, and oil. Whisk to combine. Add the corn, avocado, tomatoes, scallions, and cilantro and toss gently to combine. Season with salt and pepper to taste.