1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade
Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste
Char corn over medium heat, turning frequently until it's evenly cooked. Cut the kernels off the cob and add to a salad bowl. Fold in the rest of the ingredients. Whisk together dressing, taste, and mix with the salad. Eat this right away. If you are enjoying the salad for lunch, it might be substantial enough on its own. For dinner, pair it up with grilled chicken, shrimp, or fish. Or simply with a charred piece of bread.
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