Grilled Corn Salad with Vine Ripened Tomatoes and Avocado

Serves 6

For all of the ingredients, please use only those that are organic or pesticide free.

4 ears                        corn, unhusked

1 1/2 cups                 sugar plum tomatoes, halved (cherry tomatoes or any vine                                      ripened tomato cut inot bite size pieces will be good)

2 small                       avocados, cut into bite size chunks

1/2                             red onion, finely chopped

1                                jalepeno pepper, seeded and minced

1/2 cup                      cilantro leaves

1 tablespoon             white wine vinegar

1 tablespoon             extra virgin olive oil

1 teaspoon                lime zest or lime juice (optional)

                                  sea salt, maldon, or other finishing salt

                                  freshly ground black pepper

1/4 cup                      pine nuts, toasted

Grill the corn just as they are wrapped fully in their husks over low heat. Turn after about 15-20 minutes. After about 30-40 minutes cooking time, they outer husks will have started to turn brown. Use a towel to hold the corn and carefully peel back the husks, but keep them loosely wrapped around the cobs. You can certainly peel them back fully if you prefer more browned or charred kernels. Brush with a little olive oil and sprinkle with sea salt and continue to grill for another 10-15 minutes.

Use a large knife to slice the kernels off of the cobs. Set aside.

In a mixing bowl or serving bowl, combine the corn kernels, tomatoes, avocado, onion, jalapeno, cilantro, vinegar, oil, salt, and pepper. Gently stir to combine. Taste for seasoning. Add the lime zest and/or juice for more zing. Sprinkle with pine nuts and serve at room temperature.