Summer corn salad

Ingredients

• 5 ears of corn (husked-silks removed)
• 1 1/2 tablespoons olive oil
• 2 tsp  kosher salt
• 3/4 tsp black pepper
• 2 cups of cherry tomatoes
• 2 cups arugula
• 1 medium avocado
• 1 small red bell pepper
• 4 green onions
• 1/4 cup fresh cilantro

• 1/4 cup fresh lime juice
• 2 tbls olive oil
• 1 tbls honey
• 1 tsp paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder

Instructions

1. Preheat the grill to medium (about 400 degrees F).
2. Rub the corn with olive oil and sprinkle with salt and pepper.
3. Grill the corn for 7 minutes until ears are lightly browned.
4. Remove from the grill
5. Cut the kernels from the cob and transfer them to a large mixing bowl.
6. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
7. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder.
8. Pour over the salad and toss to combine. Serve at room temperature.