This salad is a huge crowd-pleaser and a great way to turn summer’s most inexpensive, readily available veggie into an award-winning side dish. And here’s a tip: cook some farro and toss into leftover corn salad for a tasty, high-protein lunch!
Preheat your grill. Shuck your corn and drizzle ears with avocado oil. Grill until kernels are tender.
Rinse cilantro thoroughly, shake dry and cut or pick the leaves off the stems. Mince and set aside.
Melt butter and hold aside.
When corn comes off the grill, cut the kernels off. Stand the ear of corn on its end in a shallow bowl; hold the top of the ear with your left hand. With your right hand, cut kernels in a downward motion, letting them fall into the bowl. Every few ears, pour the kernels that have collected into your serving bowl.
Juice limes. Combine lime juice with melted butter and pour over kernels. Stir in minced cilantro. Add a few pinches salt and pepper to taste, and enjoy!