4large ears of corn, husked & rinsed (approximately 4 cups corn, when removed from ear)
1large red bell pepper, seeded & small diced
1jalapeno pepper, seeded & small diced
1small red onion, finely diced
8-10ozqueso fresco cheese (by the Mexican cheeses)
1/2recipe Cilantro Lime Vinaigrette (link to recipe in instructions)
1large avocado, pitted, peeled & cubed
Kosher salt & freshly ground pepper, to taste
Grill ears of corn on over medium-high heat on a gas grill for about 10-15 minutes turning occasionally to prevent burning. Make sure you get a nice char, but don't over-do it. Allow corn to cool down slightly.
Cut peppers and onion, and place in a large bowl. Cut corn off the cob and add to bowl. Gently toss ingredients. Crumble cheese and add Cilantro Lime Vinaigrette. Chill until ready to serve.
Right before serving, gently toss in the avocado and season with salt and pepper.