Grilled Corn, Avocado and Cilantro
Adapted from “Meatless: More Than 200 of the Very Best Vegetarian Recipes,” from the kitchens of Martha Stewart Living (Clarkson Potter, $25).
Heat grill to medium high. Grill 4 ears of shucked corn, rotating often until lightly charred, about 15 minutes. Cool slightly. Cut kernels from cob. Toss corn and 1 sliced avocado gently with 1/4 cup fresh cilantro leaves, plus 1 tablespoon each fresh lime juice and olive oil. Season with coarse salt.