Why You'll Love This Recipe

Summer is the season for fresh, vibrant flavors, and this Charred Corn and Avocado Salad with Cilantro Lime Dressing captures the essence perfectly. With a balance of smokiness from charred corn, creaminess from avocado, and a zesty kick from the dressing, this dish will be your new go-to summer favorite. Bonus: It's super easy to prepare with the help of handy tools like Microplane's corn stripper, herb mill, and avocado tool.

Ingredients

• 3 ears of fresh corn, shaved off the cob
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat a grill or skillet over medium-high heat. Add the shaved corn and char it for about 5 minutes, stirring occasionally.
2. While the corn is charring, dice the avocados using the Microplane avocado tool and chop the bell pepper.
3. In a small bowl, prepare the cilantro lime dressing by combining lime juice, olive oil, chopped cilantro (using the Microplane herb mill), and a pinch of salt and pepper.
4. In a large bowl, mix the charred corn, diced avocado, and red bell pepper. Pour the dressing over and toss gently to combine.
5. Serve immediately or chill in the fridge for 30 minutes before serving.

Tools Used

• Microplane Jar Top Corn Stripper
• Microplane Herb Mill
• Microplane Avocado Tool