Charred Corn and Avocado Salad

Ingredients

• 2 ears of corn, husked
• 1 head chopped green leaf lettuce
• 1 large avocado, sliced
• 3 tablespoons crumbled cotija cheese, optional

Quick Pickled Onions:

• 1 medium red onion, very thinly sliced
• ½ cup water
• ¼ cup distilled white vinegar
• ¼ cup apple cider vinegar or additional white vinegar
• 1 ½ tablespoons maple syrup or honey
• 1 ½ teaspoons fine sea salt
• ¼ teaspoon red pepper flakes (optional, for heat)

Honey Lime Dressing (optional):

• 6 Tablespoons avocado or extra virgin olive oil
• 4 Tablespoons fresh lime juice
• 1-2 Tablespoons honey

Instructions

1. Thinly slice onions and pack into a 1-pint mason jar or similar heat-safe vessel.
2. Place the jar in the sink, to catch any splashes of hot vinegar later.
3. In a small saucepan, combine water, both vinegars, maple syrup, salt and pepper flakes.
4. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
5. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar.
6. Let the pickled onions cool to room temperature (about 20 minutes), at which point the rest of your salad prep will be complete and they should be sufficiently pickled for serving!
7. Peel and clean the corn.
8. Preheat grill to medium-high heat.
9. Clean grill corn for 6-10 minutes or until lightly blistered and charred on all sides then remove to a cutting board.
10. When cool enough to handle, cut the corn off the cob and set it aside.
11. Add dressing ingredients to a mason jar or container with a tight fitting lid.
12. Cut avocado in half, remove pit, thinly slice and then remove flesh with a spoon. Set aside.
13. Wash, pat dry, then roughly chop lettuce.
14. Add lettuce, shaved corn, and pickled onions to a large dish or serving bowl.
15. Toss with ¾ of the dressing, taste, and add more to taste.
16. Serve with sliced avocados on top. This recipe is delicious with Grilled Tuscan Lemon Chicken Thighs!

Note: Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Image borrowed and recipe adapted from littlespicejar.com