Corn Avocado Grilled Mix (Print Version)

# Ingredients:

→ Salad Stuff

01 - 3 fresh corn ears, stripped
02 - ⅓ cup tangy pickled onions
03 - 6 cups torn romaine hearts (swap with shredded Brussels, cabbage, or chopped kale if you want)
04 - 1 big ripe avocado, cut into strips
05 - 3 tablespoons crumbly cotija cheese

→ Sweet-Tangy Lime Dressing

06 - 6 tablespoons avocado oil
07 - 4 tablespoons squeezed lime juice
08 - 1 serrano chili, seeds removed and finely chopped
09 - 1-2 tablespoons honey, depending how sweet you like it
10 - 3 tablespoons fresh chopped cilantro
11 - Salt and black pepper, however much you want

→ Extra Protein Options

12 - Leftover chicken, beef, grilled shrimp, or flaked salmon
13 - Black beans, washed and drained

# Instructions:

01 - Take the husks and silky strings off your corn. Get your grill pan or outdoor grill nice and hot at medium-high (about 400-450°F). Make sure you scrub those grates clean so nothing sticks. Throw the corn straight on and let it cook for 6-10 minutes, turning now and then until you see some nice blackened spots all around. You want a mix of golden and dark bits. When done, let the corn cool a bit on your cutting board. Stand each cob up and slice downward with a sharp knife to get all those kernels off. Put them aside for now.
02 - Grab a jar or small bowl and dump in the avocado oil, lime juice you just squeezed, the chopped serrano, honey (start with 1 spoon), cilantro, and a bit of salt and pepper. If you're using a jar, cap it and shake it hard till everything mixes. With a bowl, just whisk it all together till it looks blended. Give it a taste and tweak it - maybe more honey if it's too sour, extra lime if it needs zip, or more salt and pepper.
03 - Find a big bowl or flat serving dish and spread your romaine (or whatever greens you picked) across the bottom. Sprinkle your grilled corn bits and pickled onions all over the top. Pour about three-quarters of your dressing across everything and mix it gently. Take a bite to check if you need more dressing.
04 - Lay those avocado slices in a nice pattern on top. Scatter the cotija cheese all over. If you want, drizzle what's left of your dressing on top and crack some fresh pepper over everything. Better eat it right away while you've got that awesome warm corn and cool greens combo going.
05 - Feel free to throw on some protein if you're hungry for more. Grilled chicken, steak chunks, shrimp, or salmon pieces all work great. Black beans are awesome too if you don't eat meat. You can mix the protein in before adding avocado and cheese, or just lay it on top while it's still warm.

# Notes:

01 - This colorful bowl mixes sweet charred corn with buttery avocado, zingy pickled onions, and salty cotija for an amazing taste explosion in every bite.
02 - You can make all the parts ahead of time but don't mix them till you're ready to eat so everything stays crisp and fresh.
03 - In a hurry? Just toast some frozen corn kernels in a hot pan instead of messing with fresh corn cobs.

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