Step 1 – Oven Roast the Corn

Preheat the Oven to 375 degrees.

Place five ears of husked corn on a large baking tray greased with One Tablespoon of Olive Oil. Drizzle a Tablespoon of Olive Oil on the Corn with a few turns of Fresh Cracked Sea Salt and Fresh Cracked Pepper. (1/2 Teaspoon of Salt and Pepper) Roll Corn over a few times until well coated with Olive Oil. Place Pan in the Preheated oven for 30 minutes until corn is tender. Check after 15 minutes and turn the corn over.

Remove from oven to Cool! Bring to room temperature and slice corn off the cob. Set aside. 

Step 2 – Make the Lime Vinaigrette

Blend 1/2 cup Olive Oil with Two Tablespoons of White Wine Vinegar with the Juice of Two Limes. Add One Tablespoon of Honey, One Minced Clove of Garlic, and One Teaspoon of Fresh Cracked Black Pepper.

Whisk until smooth and set aside.

Step 3 – Chop the Vegetables

Jicama – Chop 2 Cups of Jicama into medium dice.

English Cucumber – Cut a large English Cucumber in half lengthwise and deseed with a small spoon scooping out all the seeds. Cut in half again and cut into a medium dice.

Cherry Tomatoes – Cut 2 1/2 cups of Cherry Tomatoes in half

Red Onion – Dice 1/2 of a Red Onion into a Medium Dice

Roasted Corn – Slice corn off the cob

Avocado – Remove the flesh from one large avocado with a spoon and cut it into large dice

Cilantro – Chop One Tablespoon of Fresh Cilantro

Step 4 – Assemble the Salad

Place all ingredients in a Large Salad Bowl and mix well. Add the Lime Vinaigrette and gently toss!