A grilled corn summer salad that pairs perfectly with meats and poultry.
Brush the corn with melted butter before placing the corn and red onion slices on a pre-heated gas grill over medium direct heat. (You can also do this indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.)
Cook the corn until kernels are slightly charred, rotating every couple of minutes until each side is done. While you're cooking the corn, flip the red onion once.
Remove the onion and corn from the heat and slice the kernels from the cobs with a sharp knife. Add the corn and the onions in a large bowl.
Add the tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve and enjoy.
If you don't have fresh sweet corn, don't fret. It's not as good (in my opinion), but you can easily make this with frozen sweet corn. Just prepare it according to the package directions and then follow the recipe.