Recipe Book

Instructions

Dressing: In small bowl, whisk together garlic, oil, lime zest, lime juice, honey and salt; set aside.

Salad: Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush corncobs with oil. Place on grill; close lid and cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.

In large bowl, toss together corn kernels, avocados, red onion, 1/4 cup of the Parmesan, mint, cilantro, salt and 1/3 cup of the dressing. Sprinkle with remaining 1/4 cup Parmesan. Serve immediately.