Corn-Avocado Salad

Corn-Avocado Salad

4 ears fresh corn, husks removed
1 medium lime
1 pt grape or cherry tomatoes, cut in half
1 ripe avocado, seeded, peeled and cut in bite-sized pieces
¼ cup bottled red wine vinaigrette
2 tbs chopped parsley

Grill corn 4 to 6 inches above heat source for 7 to 9 minutes, turning often, until lightly charred in a few places and kernels are tender when pierced. Grate ½ tsp peel and squeeze 1 tbs juice from lime. Place in large serving bowl and gently toss with tomatoes, avocado, vinaigrette and parsley. When corn is cool enough to handle, cut kernels off cobs, add to bowl and toss to mix.

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