Ingredients
Method
Instructions
- Heat a grill pan or skillet over medium-high heat. Place the corn ears directly on the hot surface and cook, turning occasionally, until kernels are slightly charred and tender, about 8-10 minutes. Alternatively, you can boil the corn for 5-7 minutes until tender.
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until well combined. The dressing should be tangy and slightly sweet.
- Once corn is cool enough to handle, cut the kernels off the cob into a large bowl. Add diced avocado, red onion, cilantro, and jalapeño if using. Gently toss to combine.
- Pour the lime dressing over the corn and avocado mixture. Gently toss to coat everything evenly. If using, sprinkle crumbled feta cheese on top. Serve immediately for the best texture.
Notes
For maximum flavor, use fresh lime juice rather than bottled. Cut the avocado just before serving to prevent browning. If making ahead, prepare the dressing and chop ingredients separately, then combine right before serving. Pairs beautifully with grilled chicken dishes or as a standalone light meal.
