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To prepare the perfect Grilled Corn Avocado Feta Salad, mastering the technique for cutting corn off the cob is essential. Start by selecting fresh, ripe corn. Place the cob upright in a large bowl, and using a sharp knife, carefully cut downward along the sides to remove the kernels. This method not only ensures you get maximum kernels but also contains the juices.

Grilled Corn Avocado Feta Salad

Discover the vibrant and delicious Grilled Corn Avocado Feta Salad, a perfect addition to your summer menu! This salad combines the smoky sweetness of grilled corn, creamy avocados, juicy cherry tomatoes, crunchy red onions, and tangy feta cheese. Drizzled with a zesty dressing of olive oil, lime, and honey, it's not only a feast for the eyes but also packed with nutrients. Perfect for picnics, gatherings, or a light meal any time of the year, this colorful dish will impress everyone at your table.
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Ingredients
  

4 ears of fresh corn, husked

2 ripe avocados, diced into bite-sized pieces

1 cup cherry tomatoes, halved for sweetness

1/2 red onion, finely diced for a mild crunch

1 cup crumbled feta cheese, adding creamy tang

1/4 cup fresh cilantro, roughly chopped for freshness

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice (about the juice of 1 lime)

1 teaspoon honey, for a hint of sweetness

Salt and black pepper to taste

Optional: 1 jalapeño, finely diced (for a spicy kick)

Instructions
 

Preheat the Grill: Fire up your grill to medium-high heat to get it ready for the corn.

    Grill the Corn: Once the grill is hot, place the husked corn directly on the grill. Grill for about 10-12 minutes, turning occasionally to achieve even charring. You're looking for kernels to be tender and lightly charred. After grilling, carefully remove the corn from the grill and let it cool slightly before handling.

      Prepare the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lime juice, honey, and a generous pinch of salt and pepper. Taste the dressing and adjust the seasoning to your preference.

        Cut the Corn: When the corn has cooled enough to handle, use a sharp knife to slice off the kernels from the cobs. Place the freshly cut corn into a large mixing bowl.

          Combine Ingredients: To the bowl of grilled corn, add the diced avocados, halved cherry tomatoes, finely diced red onion, crumbled feta cheese, and chopped cilantro. If you enjoy a bit of heat, stir in the diced jalapeño at this stage.

            Dress the Salad: Drizzle the prepared dressing over the mixture in the bowl. Gently toss everything together, ensuring the avocados stay intact and don’t get mashed.

              Chill and Serve: Allow the salad to rest for 10-15 minutes, which helps the flavors meld together beautifully. Serve immediately or refrigerate until you're ready to enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 6.

                  - Presentation Tips: Serve the salad in a large bowl with a garnish of extra cilantro on top and lime wedges on the side for an attractive and fresh look!