GRILLED CORN AND TOMATO SALAD

This was served with grilled salmon when it was made on The Chew. It would also be delicious with flank steak or chicken or if you just added shrimp into it as a salad. Stellar recipe from Michael Symon's new cookbook, "Playing with Fire"

• 4 ears sweet corn, unhusked
• Kosher salt
• 1 garlic clove, minced
• 1 jalapeno, seed and ribs removed, minced
• zest and juice of 3 limes
• 1/2 cup extra-virgin olive oil
• 1 ripe avocado, halved, pitted, peeled, diced
• 1 cup halved cherry tomatoes
• 6 scallions, thinly sliced
• 3/4 cup finely chopped fresh cilantro leaves
• freshly ground black pepper

• Soak the corn in its husks in heavily salted water overnight in the refrigerator, keeping the ears submerged below the surface with a plate weighed down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium-low.
• Put the corn, still in it's husks, on the grill, cover, and cook for 20 minutes.
• Meanwhile in a large bowl, mix to combine the garlic, jalapeno, and a large pinch of salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.
• Tip: If corn is out of season, use frozen corn kernels and char in a cast-iron skillet or on a griddle!