Charred Corn Salad With Avocado Vinaigrette

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INGREDIENTS

• 6 cobs of corn (husked)

• 1 green onion (thinly sliced)

• 3 jalapeños (seeds and membrane removed, finely diced)

• 1-2 tbsp cilantro (chopped)

• 1 lime (zest and juiced)

• 1/4 tsp cayenne pepper

• Gigi’s Avocado Vinaigrette

DIRECTIONS

1. Lightly rub husked corn with oil.

2. Place corn on BBQ on medium heat.

3. Allow a nice char to develop on the corn (approx. 10-15 minutes).

4. Remove corn from BBQ, let cool, then cut off the cob.

5. Finely dice jalapeños, after removing seeds and membrane. If you are looking for a spicier flavour, dice 1 of the 3 jalapeños with the seeds and membrane intact.

6. Mix all remaining ingredients together. Add salt and pepper to taste. If desired, garnish with thinly sliced green onion. Enjoy!