Charred Corn Delight: A Fresh Summer Salad 

This Charred Corn Delight salad is a vibrant and refreshing dish perfect for summer! With sweet corn, creamy avocado, and a zesty cilantro dressing, it’s a delightful addition to any meal. Here’s how to make it:

 Ingredients:
For the Salad:

3 ears of sweet corn
1 large avocado, diced
1 cup campani tomatoes, sliced
1 cup cherry tomatoes, halved
2 colorful heirloom tomatoes, sliced
4 ounces herbed goat cheese, sliced
Baby spring greens mix
Butter lettuce
For the Dressing:

1 cup fresh cilantro leaves and stems
¼ cup plain yogurt
1 ripe avocado
1 ½ tablespoons lime juice
1 teaspoon white wine vinegar
1 teaspoon garlic, minced (1 clove is fine)
¼ teaspoon salt (more as desired)
Pinch of fresh ground black pepper
¼ cup water
 Instructions:
Char the Corn:
Preheat a grill or grill pan over medium-high heat. Husk the corn and place the ears on the grill. Cook for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly. Once cool, cut the kernels off the cob and set aside.
Prepare the Salad:
In a large bowl, combine the charred corn, diced avocado, campani tomatoes, cherry tomatoes, heirloom tomatoes, and herbed goat cheese. Gently toss to combine.
Make the Dressing:
In a blender or food processor, combine the fresh cilantro, plain yogurt, ripe avocado, lime juice, white wine vinegar, minced garlic, salt, black pepper, and water. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Salad:
On a large serving platter or individual plates, layer the baby spring greens mix and butter lettuce. Top with the corn and tomato mixture. Drizzle the cilantro dressing over the salad.
Serve:
Serve immediately and enjoy this fresh and flavorful summer salad!