Grilled Corn Salad

Finally! Good corn! It is never as good in Texas as it is in Wisconsin, but I have learned to settle. Even bad corn is still better than 90% of the food out there. That's not really true, but I love corn and feel as strongly about its versatility as I do about potatoes'. In fact, I think I need to try Twice Baked Corn-Stuffed Potatoes.

This is a perrrrfect side dish for your next grilling extravaganza. 

Grill the corn on high until all sides are sufficiently charred - about 15 minutes. Let the corn cool, then cut the kernels off using a serrated knife. Throw the tomatoes in a grill basket or directly on the grill, and grill for just a few minutes. In a large skillet, melt the butter. Add the corn, cumin, S&P, and stir to combine. Stir in the sour cream, and heat through. Slice the avocadoes, then drizzle with lime juice and toss to coat. In a large bowl combine the corn mixture, tomatoes, and avocado. Squeeze the remaining lime juice into the bowl and stir.

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