Get corny with this delicious vegetarian bbq dish! Inspired by Mexican culture, this Roasted Corn, Tomato, and Avocado Salad is excellent way to enjoy the smoky flavors unique to grills.

Wether you're hosting or bringing it to a potluck, this recipe is easy to prepare and servec 4 to 6 people!

Ingredients

• 2 tablespoons olive oil

• 1 tablespoon fresh lime juice

• 1/4 cup chopped cilantro

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 4 ears of corn

• 1 1/2 cups avocado, diced into 1 1/2 inch pieces

• 1 pint cherry tomatoes, quartered

• 1/2 cup finely diced red onion

• 1/2 cup of baked beans

Instructions:

BBQ the corn.

Step 1: Soak corn in the sink without removing the husks for about 1 hour.

Step 2: Preheat barbecue to 400F.

Step 3: Remove just the outer leaves of corn and place the rest on the barbecue. Rotate every few minutes, the husks will begin to brown and blacken a bit.

Step 4: After about 10-15 minutes remove the remaining husks and put back on the barbecue to brown up the kernels on the corn. Remove and allow corn to cool.

Step 5: Cut corn from the stocks and separate the kernels by placing them in a bowl and using your hands break the kernels apart.

Complete the salad.

Step 6: In a large bowl, whisk together olive oil, lime juice, cilantro, salt and pepper.

Step 7: Add the corn, avocado, tomatoes, and onion and toss to mix.

Voila! Your deliciouso Roasted Corn, Tomato, and Avocado salad is ready to serve! Now all you have to do is sit back and wait for the compliments to start coming in.