Another summer. Another crop of corn. Another grilled corn salad. It’s a classic.

Ingredients:

3 ears of corn

6 Tbsp evoo

3 pinches of salt

clamshell cherry tomatoes, quartered

1 cup arugula leaves

4 slices of cooked bacon, chopped

1 avocado, chopped

1/2 cup mayo

handful of fresh basil

2 Tbsp avocado oil

1 tsp dried parsley

1 tsp trader joe’s onion salt

juice of 1/2 lemon

Directions:

Rub each ear of corn with 2 Tbsp avo oil and 1 pinch of salt. Grill until tender and grill marks.

Remove kernels from cobs and add to a bowl.

Add tomatoes, arugula, bacon, and avocado. Toss to combine.

In a mason (or similar) jar, combine mayo, basil, 2 Tbsp avo oil, dried parsley, onion salt, and lemon juice using an immersion blender. Purée until smooth.

Toss dressing with vegetables.