Step 1

OPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corn and discard silk. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the fully preheated grill by cleaning. Add the corn to the heated grill over direct heat. Grill corn for about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels off the cob and use in the salad.) Let grilled corn cool completely and then cut the cooled corn off the cob and add to a large bowl.

Step 2

DRESSING: In a glass jar, combine the 1 tablespoon lime juice, 1 teaspoon lime zest, 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1 teaspoon honey, and salt and pepper to taste (I add 1/2 teaspoon of each, but use less, depending on how salted the corn is). Put the lid on the jar and shake vigorously to combine. Place in the fridge while preparing everything else. Shake again before dressing the salad.

Step 3

SALAD: Add the 1/2 cup diced cherry tomatoes to the bowl, the 3/4 cup thinly sliced green onions, the 1 cup English cucumbers (cut into half moons), 1/4 cup chopped cilantro (See Note 1), 2 tablespoons chopped basil, 2 tablespoons chopped parsley, 1 tablespoon diced jalapeño, and the diced avocado. (I like to squeeze the remaining lime juice from the dressing onto the avocado to keep it from browning too quickly.) Gently toss to combine. Shake dressing again and drizzle over salad. Toss again and top with cheese. Enjoy soon after dressing. Salad doesn't store or sit well.