Bright grilled corn salad with avocados and cilantro lime dressing. Perfect for summer meals, BBQs, and potlucks.
Heat grill to medium-high heat. Lightly brush corn and avocado halves with olive oil. Grill for 4-5 minutes per side till you have nice grill marks, turning a quarter turn every 4-5 minutes. Remove from grill and let cool for a few minutes.
Meanwhile, whisk together lime juice, lime zest, 1/3 cup olive oil, cilantro, salt and pepper into a large bowl.
Holding the corn by the end carefully run a sharp knife down all sides of each ear of corn to remove the kernels. Add to bowl with vinaigrette. Top with feta and toss to ensure dressing coats the salad. Top with sliced grilled avocado.
* I find it easiest to remove the skin of an avocado by cutting the avocado in half and then peel the skin off with my hands.