Ingredients

Ingredients

6 ears corn, shucked
3 tbsp. extra-virgin olive oil, divided
Zest and juice of 1 lime
1 small clove garlic, finely grated
1 tsp. kosher salt 
1/4 tsp. ground black pepper
1 small red bell pepper, seeds and ribs removed, finely chopped
1 avocado, finely chopped
1/2 small red onion, peeled, thinly sliced
1 small jalapeño, thinly sliced, seeds and ribs removed if desired
2 tbsp. crema
2 tbsp. chopped fresh basil

Directions

Directions

Step 1
Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Brush corn with 1 tablespoon oil. Grill, turning occasionally, until kernels are browned in spots, about 4 minutes. Transfer corn to a cutting board and let cool slightly.
Step 2
In a large bowl, whisk lime zest and juice, garlic, salt, pepper, and remaining 2 tablespoons oil.
Step 3
Carefully cut corn kernels off cobs. Add corn and bell pepper to bowl; toss to coat with dressing. Add avocado, onion, and jalapeño and gently stir to combine.
Step 4
Drizzle with crema and top with basil.