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Grilled Corn and Avocado Salad

By The Canadian Living Test Kitchen

Chipotle sauce gives a subtle smokiness to the salad and is not as hot as regular hot pepper sauce. However, you can substitute 1/4 tsp (1 mL) regular hot pepper sauce. Instead of grilling the corn, you can use 4 cups (1 L) cooked corn kernels.

Servings: 8 to 10

Ingredients:

8 corn cobs, husked
2 tbsp (25 mL) vegetable oil
2 stalks celery, chopped
1 sweet red pepper, diced
1/2 cup (125 mL) diced red onion
1 avocado, peeled, pitted and diced
Dressing:
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) minced fresh mint (or 1 tsp/5 mL dried)
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) chipotle hot pepper sauce
1/4 tsp (1 mL) each salt, pepper and granulated sugar

Preparation:

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