Corn Salad

Although we are post labor day and football season is finally back! It is still hot in LA so I am holding off cooking up my favorite fall recipes and sticking to summer favorites and grilling. We recently grilled up some burgers, I had some ears of corn in the fridge so I decided to make a corn salad, inspired by this recipe. It is the perfect side dish for any summer BBQ.

Corn Salad

• 2 ears of corn, husked and washed
• 2 tablespoons canola oil
• Salt and Pepper
• 1 cup halved cherry tomatoes
• 1 small red pepper chopped
• 2 cups packed arugala
• 2-3 scallions chopped
• 1/2 red onion chopped
• 1 avocado, pitted, skins removed, and cubed

Dressing: lemon juice, olive oil, salt, and pepper

Preheat grill pan or BBQ

Rub the corn with the canola oil and season with salt and pepper. Grill the corn until lightly browned. Allow the corn to cool then remove the kernels of corn from the cob by running your knife down the cob of corn.

Prepare and chop all of the veggies and add them to a large mixing bowl, along with the arugala.

Add the corn to the bowl and prepare the dressing. Toss together and your side dish is ready to serve! Easy, delicious, and perfect for these lingering hot summer nights!