Grilled Corn And Avocado Salad

• 1 ear Corn, Left In The Husk
• 6 Avocados, Peeled And Pitted, Divided
• 1/4 cups Chopped Cilantro, Divided
• 1 teaspoon Lime Juice
• 6 cups Baby Arugula
• 1 Jalapeno, Seeds And Stem Removed, Cut In Half Lengthwise And Then Sliced Thin
• 2 Roma Tomatoes, Seeds Removed And Diced
• 1/4 cups Chopped Red Onion
• Crackers Or Tortilla Chips (for Dipping)

1. Preheat grill or grill pan over medium high heat. Add corn cob and grill on all sides until slightly charred, about 5-6 minutes. Remove from heat and let cool slightly before cutting kernels from cob. Set aside.
2. Mash 2 avocados. In a small bowl, mix together mashed avocado, half of the cilantro, and lime juice. Set aside.
3. Assemble salads by layering baby arugula on a large serving platter. Slice remaining avocados. Top salads with sliced avocado, jalapeno, tomatoes, red onion and corn kernels. Dollop mashed avocado on top and sprinkle with remaining cilantro.
4. Serve with crackers or tortilla chips for dipping into the mashed avocado. Enjoy immediately!

avocados, ubc, lime juice, arugula, tomatoes, ubc, crackers

Taken from tastykitchen.com/recipes/salads/grilled-corn-and-avocado-salad-2/ (may not work)