GRILLED CORN SALAD

GRILLED CORN SALAD

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)

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!

Yields: 4 servings