
Yields: 4 servings
Ingredients
- 3 tablespoons of fresh lime juice – (45ml)
- 3 tablespoons of cooking oil – (45ml)
- 3 teaspoons of garlic salt – (15ml)
- 4 fresh corn on the cobs, cleaned with husks pulled back but not removed
- 2 teaspoons of chilli powder – (10ml)
- 2 small, seeded, peeled and chopped avocado
- 2/3 cup of chopped red pepper – (150ml)
- 2/3 cup of chopped yellow pepper – (150ml)
- ½ cup of snipped fresh cilantro – (125ml)
- ½ teaspoon of salt – (2.5ml)
Directions
- Preheat grill to a medium heat – 8 minutes lid down, husks on
- In a bowl combine lime juice, oil and garlic. Brush corn lightly with mixture and sprinkle with chilli powder. Fold the husks back up around the corn.
- Place corn on grill racks and grill for approximately 8-12 minutes (with lid closed) or until corn is tender, turning every few minutes.
- Meanwhile, add avocado, red peppers, yellow peppers, cilantro and salt to remaining lime juice mixture.
- Cut corn kernels from the finished cob and add to salad and toss to coat evenly.
- Serve at room temperature and enjoy!