The sweet, crunchy corn and acidic, creamy dressing is the perfect combination for a summer salad. Plus, it’s great on its own or as a side dish for a summer barbecue.

Charred Corn Salad with Creamy Lime Dressing
Yield: 4 Salads

4 large ears of corn
1 small red onion, small dice
1/2 cup cotija cheese
1/3 cup cilantro, whole
1 avocado, halved, pitted and sliced thin
1 cup mayo
The zest and juice of 1 lime
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
1) Start by bringing a large pot of water to a boil. Remove any husk or whiskers from the corn, and run under cold water to clean. Boil the ears of corn for 5 minutes, then remove and set aside.

2) Next, heat a grill pan on medium high, and char the corn until there are nice grill marks on the kernels. (A grill pan or outside grill would both work for charring the corn). Allow the corn to cool, then cut off the kernels and set aside.

3) Make the dressing by whisking together the mayo, lime juice, lime zest, white wine vinegar, salt and pepper.

4) In a large bowl, toss together the corn, red onion, cotija cheese, cilantro and mayo-lime dressing. Serve family style on a large plate and garnish with the sliced avocado on the side.