Sweet Corn Salad with Avocado and Lime Dressing (Recipe)

One simple technique transforms the corn and makes this salad absolutely irresistible. It will become your favorite summer salad recipe!

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*RECIPE*
For the salad:
4 ears of corn
2 avocados, diced
1 cucumber, diced
10 ounces of cherry tomatoes, sliced
4 scallions, thinly sliced
1 bunch of cilantro or mint, leaves chopped & stems minced
½ cup of crumbled cotija cheese (or feta)
Olive oil (to saute the corn)

For the dressing:
⅓ cup of fresh lime juice
⅓ cup of olive oil
½ tsp of salt

1. Whisk the dressing together and set it aside.
2. Let’s shave the corn kernels off their cobs: Lay each ear on its side and with a broad knife shave the kernels off — get as close to the cob as possible. Discard shaved cobs.
3. Heat a skillet to medium-high heat and add a couple tablespoons of olive oil. Add in your corn, and spread it out so it’s one layer. You want to give it space so it doesn’t steam. If there’s too much and it’s piled up, divide it and cook it in two batches. When it starts to sizzle, turn the flame down to medium-low, and stir frequently so it doesn’t burn. The corn is finished when the kernels start to darken and caramelize.
4. Remove the corn from the skillet and add your scallions and cilantro stems. Add a bit more olive oil if you need to. Cook these until they’re softened, then let them cool before you add them to the salad.
5. Assemble the salad: Mix together all the ingredients except the cheese and the herbs. Pour in the dressing and stir to coat. Sprinkle in the cheese and herbs.