"Delicious and Healthy: How to Make the Best Corn Salad Ever!"

• 2 ears corn

• 16 cherry tomatoes, cut in half

• 1 ripe avocado, chopped

• 1 cucumber cut into cubes

• 1/2 small red onion, diced small

• 1 garlic clove, minced

• 1 jalapeño pepper, seeds removed and finely chopped

• 1/4 cup chopped basil

• 2 tablespoons olive oil
  

• 1/8 cup fresh lime juice, or to taste

• 1/2 teaspoon salt

• black pepper to taste

1. Soak corn in a pot of cold water for 15 minutes or so before grilling (you can skip this step) - rarely soak the corn anymore but it can help decrease chance of burning.

2. Grill the corn on the top shelf of a hot until the kernels feel soft when you press on them. Rotate the corn cob a few times throughout the 15-20 minutes.
   

3. Once cooked, remove the husk and cut the corn off of the cob, allow to cool.

4. Combine the tomatoes, avocado, cucumber, onion, garlic, jalapeno, basil, olive oil, lime juice, salt and pepper in a mixing bowl. Once the corn is cool, add corn.

5. Enjoy!