Grilled Corn Salsa

By Hklbrries

To remove corn from the cob, lay it flat on a cutting surface and cut off the kernels close to the cob with a large knife.

After dicing avocado, toss immediately with 1 tablespoon of the fresh lime juice to prevent discoloration of the avocado.

Ingredients

• 4 ears of corn, husked
• 5 tablespoons extra-virgin olive oil (about)
• Salt, to taste
• Pepper, to taste
• 1/2 teaspoon finely minced garlic
• 1/2 cup diced red onion
• 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
• 1 ripe avocado half, peeled and diced
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped jalapeño
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped flat-leaf parsley

Preparation

Step 1

Preheat grill. Brush corn with some of the olive oil; cook over high heat, turning occasionally, until all sides are well grilled, about 10 minutes. Remove to a plate; sprinkle with salt and pepper.

When cool enough to handle, cut kernels off cobs; place in a bowl. Combine with all the remaining ingredients. Serve at room temperature.