Serves 6–8

Ingredients

• 4 ears sweet corn
• Extra Virgin Olive Oil
• Chile Lime Sea Salt
• Applewood Smoked Sea Salt
• 1 tsp. granulated garlic
• 1 jalapeño pepper, seeded and minced
• Zest and juice of 3 limes
• 1/3 cup Cilantro & Roasted Onion Olive Oil
• 2 Tbsp. Jalapeño White Balsamic
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 6 scallions, thinly sliced
• 1 Tbsp. dried cilantro
• 1 tsp. dried chives
• Smoked Black Pepper

Directions

Brush the ears of corn with Extra Virgin Olive Oil and sprinkle liberally with Chile Lime Sea Salt.

Grill the corn over medium heat until slightly charred, about 15 minutes. Let cool, then cut the kernels from the cob.

In a large bowl, combine the jalapeño, granulated garlic, and a large pinch of Applewood Smoked Sea Salt.

Add the lime juice, lime zest, Jalapeño White Balsamic, and Cilantro & Roasted Onion Olive Oil. Whisk to combine.

Add the avocado, cherry tomatoes, scallions, dried cilantro, and dried chives. Gently fold in the grilled corn and season with Smoked Black Pepper to taste.