Summer sweet corn is the star of the show in this fresh and tangy salad. Packed with flavors of avocado, lime and garlic and topped with Cotija cheese, this salad is the perfect summer side.

Avocado Corn Salad

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees).

Brush corn and poblano pepper with 1 Tbsp. olive oil, set aside.

Grill corn and poblano pepper for 8 to 10 minutes or until slightly charred, turning frequently. Remove from grill; cool slightly.

Cut corn kernels from cobs into large shards; place in a large bowl. Remove and discard stem and seeds from poblano pepper; coarsely chop and place in bowl with corn.

For dressing, place ¼ cup cilantro, lime juice, vinegar, remaining 1 Tbsp. olive oil, garlic, ¼ tsp. salt and black pepper into a food processor. Cover and process for 20 to 30 seconds or until smooth.

Drizzle dressing over the corn and poblano pepper mixture. Add avocados and pickled red onions; gently stir to lightly coated.

To serve, transfer corn mixture to a shallow serving bowl. Garnish with additional cilantro, Cotija cheese and lime zest, if desired. Season to taste with additional salt.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.