• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• Coarse salt and freshly ground black pepper
• ¼ cup Dierbergs extra virgin olive oil
• 6 ears corn-on-the-cob, tassels and husks removed
• 2 large ripe avocados, halved and pitted
• 1 tablespoon Dierbergs extra virgin olive oil
• 2 cups halved grape tomatoes
• ½ cup thinly sliced red onion
• ½ cup diced red bell pepper
• Snipped fresh cilantro
• Crumbled queso fresco cheese

In 1 cup glass measure, whisk together lime juice, honey, garlic, cumin, salt, and pepper. Whisking constantly, whisk in olive oil in slow, steady stream until well mixed; set aside.

 

Brush corn and avocados with olive oil. Place corn on oiled grid over medium-high heat; grill turning frequently until crisp-tender and lightly charred, about 12 to 15 minutes.

 

While corn is cooling, place avocados flesh-side down on oiled grid; grill until lightly charred, about 2 minutes.

 

Cut kernels from corn with serrated knife; place in medium bowl. Remove peel from avocados; dice and place in bowl with corn. Add tomatoes, onion, and bell pepper.

 

Drizzle Vinaigrette over top; toss until well mixed. Crumble cheese and sprinkle cilantro over top.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 210
Cholesterol: 0 mg
Fat: 15 g
Sodium: 17 mg
Carbohydrates: 20 g
Protein: 7 g
Fiber:
Saturated Fat: 2 g