Grilled Corn Salad

Name: Grilled Corn Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 6 small ears corn, husked; Olive oil, for brushing and drizzling; Sea salt and freshly ground black pepper; 180 grams (6.5 ounces) very fine green beans, tailed; 2 tablespoons fresh lime juice; 2 teaspoons honey; 2 teaspoons tequila; 1 clove garlic, crushed; 1/4 cup extra-virgin olive oil; 1 avocado, sliced; 30 grams (1 ounce) fresh cilantro leaves, torn

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 6 servings

Level: Easy

Total: 35 min
Active: 35 min

Yield: 6 servings

Ingredients

6 small ears corn, husked

Olive oil, for brushing and drizzling

Sea salt and freshly ground black pepper

180 grams (6.5 ounces) very fine green beans, tailed

2 tablespoons fresh lime juice

2 teaspoons honey

2 teaspoons tequila

1 clove garlic, crushed

1/4 cup extra-virgin olive oil

1 avocado, sliced

30 grams (1 ounce) fresh cilantro leaves, torn

Directions

Soak the corn in hot water for 10 minutes. Prepare a grill for medium-high heat; brush with olive oil.
Remove the corn from the water and season with salt and pepper. Grill, turning often, until cooked and charred, 10 minutes.
Meanwhile, place the green beans in a bowl, drizzle with olive oil and season with salt and pepper; toss well to coat. Transfer to a grill basket and set onto the grill. Cook for 5 to 7 minutes, turning the beans so they cook evenly
Remove the green beans and corn from the grill and set aside to cool.
Combine the lime juice, honey, tequila, garlic, olive oil and some salt and pepper in a jar. Shake to combine.
Cut the kernels off 3 of the cobs; cut the remaining cobs in half. Arrange the kernels and the halved cobs on a serving platter. Scatter the green beans and the avocado slices over the top. Sprinkle with the cilantro.
Drizzle over the dressing just before serving.