Grilled Corn and Avocado Salsa

4 ears sweet corn
Olive oil
salt and pepper
2 large ripe avocados, diced
1 small red onion (or half of a large one), diced
1 small red bell pepper, diced
1/3 cup fresh cilantro, finely chopped
1 TBS minced garlic (I used about 1-1/2 tsp)
1 tsp cumin
2 TBS Olive oil
1/4 cup lime juice
1/4 tsp crushed red pepper flakes, optional


1.  Preheat a grill to medium-high heat (about 400-450 degrees F.) Generously oil the grill. 

2.  Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on the grill. Rotate every 3-4 minutes or until charred.  (This also works on a grill pan).


3.  Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. 

4.  Add in remaining 2 tablespoons olive oil, 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. 

5.  Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve with tortilla chips.  (Also good over chicken)

Adapted from Chelsea's Messy Apron