Grilled Corn Salad

6 ears corn, shucked
2 avocados, cut into cubes
1 pint cherry tomatoes, halved

3 green onions

1/2 of a small can of diced chili peppers, or 1 teaspoon of diced jalapenos

Dressing:

2 tablespoons olive oil

3 tablespoons lime juice

salt and pepper to taste

Grill corn and green onions over low heat until it starts to brown in spots; allow to cool slightly and the cut the kernels off the cob, finely chop the white portions of the onion. Stir together the dressing ingredients, stir in the avocado chunks first followed by the remaining ingredients. Chill to allow the flavors to meld.

Note: The only reason I stir the avocados in first is so that they get coated with lime juice to slow the browning.

Yield: about 1-1/2 quarts(mind you they were kinda smallish ears of corn)