Grilled corn salad

Name: Grilled corn salad
Prep time: 45 min
Cook time: 12 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 3 cups frozen corn; 3 tablespoons olive oil + a little for the service; 20 cherry tomatoes, halved; 1 1/2 red bell pepper, diced; 1/4 cup red onion, thinly sliced; 1 cup chopped fresh coriander (or more to taste); 1 cup of baby rocket, torn by hands; 200 g feta cheese, crumbled; Juice of 1/2 lime + a little for the service; 1/2 teaspoon paprika; 2-3 pinches of chipotle chili powder (or more to taste); 1 ripe but firm avocado, diced; Ground pepper to taste

Preparation 45 min
Cooking 12 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

3 cups frozen corn
3 tablespoons olive oil + a little for the service
20 cherry tomatoes, halved
1 1/2 red bell pepper, diced
1/4 cup red onion, thinly sliced
1 cup chopped fresh coriander (or more to taste)
1 cup of baby rocket, torn by hands
200 g feta cheese, crumbled
Juice of 1/2 lime + a little for the service
1/2 teaspoon paprika
2-3 pinches of chipotle chili powder (or more to taste)
1 ripe but firm avocado, diced
Ground pepper to taste

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Preparation

In a large skillet heated to high heat, add the corn and the olive oil then toss. Cook for 10 to 12 minutes, until the corn is well toasted. Do not stir too often to allow the corn to color. Pour into a plate and let cool for 10 minutes. Set aside.
In a large bowl, add all ingredients (except avocado), season with pepper then mix well. Taste and adjust the seasoning if necessary. Add the avocado, tossgently and reserve in the fridge for 15 to 20 minutes. Serve with a baguette and sprinkle with lime juice to taste!