The perfect summer side dish for your next backyard party!
Yield: 4-6 sides
Preheat grill to medium high. Coat the corn with avocado oil, and grill 12-15 minutes, turning every couple of minutes, until lightly blackened on all sides. Oil the jalapeno pepper and add it to the grill, turning every few minutes. Grill until slightly charred. Remove the corn and jalapeño and allow to cool.
Shuck the corn into a large bowl. Remove the seeds from the jalapeño and dice small.
In a separate bowl, mix together the remaining ingredients along with the jalapeño and add to the corn. Mix well and serve.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan