Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad

By amity

Ingredients

• Coarse salt and freshly ground black pepper
• 6 to 8 ears sweet corn, husks removed
• 3 tablespoons olive oil
• 1 pound baby heirloom tomatoes, halved
• 1/2 bunch cilantro, chopped
• 1 jalapeno, seeded and finely chopped
• 4 cups arugula
• Juice of 2 limes
• 3 tablespoons red-wine vinegar
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 avocados, pitted, peeled, and sliced

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.

Preheat a grill pan over medium-high heat.

Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.

Let corn cool slightly; cut kernels from cobs.

Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper.

Toss to combine.

Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.