Charred Corn Salad by Dr. Wendy Bazilian

• 4 ears fresh corn, husked*
• 1 cup cherry tomatoes, halved
• ¼ cup red onion or scallions, finely chopped
• ¼ cup fresh cilantro or basil, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Sea salt and pepper, to taste
• Optional: smoked paprika or pinch of chile powder
• Optional: 1 avocado, diced; crumbled feta or cotija cheese

*You can use leftover corn on the cob or even frozen corn (char in a cast iron grill to make it smoky!)

Grill or pan-char the corn until lightly browned and cooked to your liking on all sides (10-20 min). Let cool, then slice kernels off the cob. Toss with tomatoes, onion, herbs, olive oil, lime juice, and salt and pepper. Fold in avocado and cheese, if using.

Tasty note: Sweet corn + smoky char + bright lime = perfect summer side. And corn is a whole grain – with fiber and also carotenoids that support immune, skin and eye health!