Ingredients
- 2 medium ears of corn
- 1 tablespoon salt plus extra for seasoning
- 1 red bell pepper, halved and deseeded
- 1 jalapeño pepper, halved and deseeded
- 1/4 red onion, chopped
- 1 teaspoon olive oil
- 1 avocado
- 2 cups spring mix packed
- 1/2 cup cherry tomatoes, halved
- 4 tablespoons salsa
For the dressing
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey or agave
- 1 1/4 teaspoons jalapeño-flavored Tabasco
- 1 tablespoon olive oil
Instructions
- Remove the outer leaves from the corn. Gently pull back on the remaining leaves and pull out the silk. Then, put the leaves back over the corn. Fill up a large pot of water, add in the salt, and soak the corn for 10 minutes.
- Preheat your grill to medium high heat.
- Place the red bell peppers, jalapeños and onions in a large bowl and toss with 1 teaspoon olive oil and a pinch of salt.
- Shake the water off the corn and place the corn directly on the grill (still in the husk) place the peppers and onions on the grill too. Cook until the corn is fork tender, turning every 5 minutes. This should take 15 to 20 minutes. The red pepper, jalapeño, and onion should take about 10 minutes, so flip them after 5 minutes. They should be soft and charred.
- Place the veggies on a chopping board along with the avocado and thinly slice them. Add them to a large bowl, followed by the spring mix, tomatoes and salsa, and toss to combine.
- In a small bowl, whisk together the lime juice, honey, and Tabasco. While constantly whisking, stream in the oil.
- Pour over the salad, along with the salt and mix well.