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. 

Recipe

• 6-8 ears corn, husked
• 1 package cherub tomatoes
• 2 ripe avocadoes
• 1/4 cup sour cream
• 1-2 tablespoons butter
• 1/2 teaspoon ground cumin
• 1 lime
• S&P

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.