Scale

4 ears of Fresh Corn

1 Pint of Cherry Tomatoes

1 cup of chopped Cilantro

4 ounces of crumbled Queso Fresco cheese ( about 1/2 cup)

Juice of 2 Limes

1/4 cup of Avocado Oil

1 1/2 teaspoons of Salt

1/4 teaspoon of Black Pepper

1 1/4 teaspoons of Cumin

1 Tablespoon of Honey

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If you are grilling the corn, heat up your charcoal or gas grill.
Remove the husks from the ears of corn.
Grill the corn for a minute or two on all sides until some of the kernels are a dark golden brown.
If you are using a skillet, heat a cast iron skillet on medium high and brown the ears on all sides, the same you would do if you were grilling the corn.
Once the corn is charred, cut the kernels from the ears using a sharp knife, staying as close to the cob as possible as you cut.
Add the cut corn to a bowl.
Slice the pint of cherry tomatoes in half and add to the bowl with the corn.
Chop the cilantro until you have one cup (does not have to be exact) and crumble the queso fresco until you have half a cup.
Add the cheese and the cilantro to the bowl with the corn and tomatoes.
Make the dressing. In a large cup, combine the juice from 2 limes, 1/4 cup of avocado oil, 1 1/2 teaspoons of salt, 1/4 teaspoon of pepper, 1 1/4 teaspoons of cumin, and 1 Tablespoon of honey and use an immersion blender to blend until smooth.
Pour the dressing over the salad ingredients and stir well to combine. Now its ready to serve at your next Summer gathering. Enjoy!

You can grill the corn in advance and refrigerate it for a couple of days until ready to use if needed.

If you don’t care for cilantro, you can swap it for basil.

Feta can be used in place of queso fresco.