Time: 35 minutes | Serves 5
- 4 ears of corn, shucked
- 2 cups cherry tomatoes
- 1 small red onion
- 2 avocados (ripe, but firm)
- 1-2 jalapeno peppers (optional)
- ½ cup packed cilantro, roughly chopped
- 1 garlic clove, finely grated
- ¼ cup pumpkin seeds, toasted
- 3 tbsp. fresh-squeezed lime juice
- ¼ cup olive oil
- ⅓ cup cotija cheese, grated (optional)
- Salt & pepper to taste
- Preheat a gas or charcoal grill to medium-high per manufacturer instructions. When the grill is hot, add the corn over direct heat and cook for 7-10 minutes, turning occasionally to evenly grill all sides. Alternatively, you can broil the corn in the oven for 5-7 minutes per side until evenly charred. Transfer to a large, clean bowl and set aside to cool.
- While the corn is cooling, prepare the cilantro pumpkin seed dressing. Combine cilantro, garlic, pumpkin seeds, lime juice and olive oil in a food processor or blender. Add ½ tsp. salt. Pulse until well-combined and the pumpkin seeds are finely ground, but not smooth. Adjust with 1-2 tablespoons of water, if needed. Season with additional salt and pepper. Set aside.
- Next, quarter or halve the tomatoes, depending on size. Peel and dice the onion. Remove the jalapeno stem, then finely mince (discard seeds and white pith to reduce spice level). Peel and pit the avocados, then dice into small cubes. Set aside.
- Remove the corn kernels from the cob. Set the corn stem-side down in the large bowl and hold it upright with your non-dominant hand, then slice in a downward motion to shave the kernels from the cob into the bowl. Rotate until all kernels have been removed. Repeat with all ears of corn.
- Transfer chopped tomatoes, onions, jalapeno, and avocado to the bowl with grilled corn kernels. Add the dressing and cotija cheese, toss well to coat and combine. Season with salt and pepper to taste.
Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Toss well before serving.