2 ears corn
2 cups diced avocado (about 2 medium)
Juice from 1 lime
2 tablespoons minced fresh cilantro
2 green onions, thinly sliced
1 teaspoon olive oil
Sea salt flakes and cracked black pepper (to taste)
Over a high flame on your outdoor grill, char the ears of corn until lightly blackened, about 4 minutes per side. Using a sharp knife and plenty of caution, cut the corn away from the cob. In a medium bowl combine the corn, avocado, lime juice, cilantro, green onion, and olive oil. Add sea salt and cracked black pepper to taste.
Makes 2 ½ cups.