Salad with tomatoes, avocado and baked corn

Sweet corn, juicy tomatoes, fresh greens and tender avocados, mmm! With a fragrant lime juice and olive oil dressing, you get the perfect summer salad for outings with friends and a picnic. Corn can be baked on the grill or in the oven, and you can simply boil - in any case, it will turn out delicious. Avocados in this recipe can be replaced with mozzarella or tofu. And as a dressing, soy sauce is also excellent here.
This salad will be a great addition to pasta, rice or homemade pizza.

Salad with tomatoes, avocado and baked corn
(for 6 servings)
• 4 ears of sweet corn
• 1 clove garlic, minced
• 1 jalapeno pepper, without partitions and seeds, crushed
• 2 limes - zest and juice
• ½ cup cold-pressed olive oil
• 2 ripe avocados, sliced
• 1 glass of cherry tomatoes cut in half
• 6 spring onions, thinly sliced
• ½ cup of chopped parsley leaves
• salt & freshly ground black pepper

1. Place the corn cobs on the grill, preheated to medium temperature, and bake for about 20 minutes, turning the cobs every five minutes. Corn can also be baked in the oven by smearing it with a small amount of butter. Bake to a beautiful golden color.

2. While the corn is baking, mix garlic, jalapeno pepper and a large pinch of salt in a large bowl. Add the juice and lime zest, olive oil and mix. Add chopped avocados, tomatoes, green onions and parsley in a bowl. Mix well.

3. Remove the finished corn from the grill. When it cools a little, use a sharp knife to cut the kernels from the cobs into a bowl of salad. Stir, add salt, pepper and serve.