This time of year, anyone who cooks thinks of grilling, corn, and tomatoes. I think the simplest — and best — thing to do is to put that all together into a light, versatile salad. Grilling the corn is an easy way to deepen its sweetness, and a healthy dose of lime juice will make almost any salad better.
Makes 4 servings
Time: 30 minutes
2 tablespoons corn oil
6 to 8 ears of corn, shucked
1 shallot, peeled and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 teaspoon mild chili powder, like ancho
Salt and freshly ground black pepper
1 medium tomato, chopped
The chopped meat of 1 ripe avocado
Juice of 2 limes, or more to taste
1/2 cup fresh chopped cilantro leaves, more or less
Grill the corn over a medium-hot fire, turning frequently, until at least some of the kernels are charred. As soon as you can handle it, stand the corn up in a bowl and use a paring knife to strip the kernels off the cob. Stir in all the remaining ingredients, taste, adjust the seasoning, and serve.