1-First, whisk together the dressing by combining 4 tablespoons olive oil, 6 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, juice from 1 lime, and salt and pepper to taste in a small bowl. Set this aside to let the flavors blend.

2-Next, add 1 to 2 inches of water to a large skillet and bring it to a boil, then add the 6 to 8 ears of shucked corn and cook for 3 to 4 minutes, turning to ensure even cooking before draining.

3-After that, heat a grill to medium-high and lightly brush the corn with 2 tablespoons olive oil before grilling for a few minutes until golden on all sides. Once the corn has cooled, cut the kernels off the cob into a large bowl. Add in techniques similar to those in our Teriyaki Salmon recipe for grilling to enhance flavors if you’re feeling adventurous.

4-Then, mix in 1/2 red onion (diced), 1/2 red bell pepper (diced), and 1 avocado (seeded, peeled, and chopped). Drizzle the desired amount of dressing over the mixture and toss gently to coat everything evenly. Finally, refrigerate the salad until ready to serve, allowing the tastes to meld for the best results.