1 large red onion, skin removed, cut into large rings for grilling
Trefethen extra virgin olive oil
2 cup lowfat Greek yogurt
1 chipotle pepper (or use canned peppers in adobo sauce)
1 bunch cilantro, washed and picked
2 limes, zested and juiced
flake salt or sea salt
black pepper, freshly ground
Pickle Brine Ingredients
3/4 cup apple cider vinegar
1/4 cup water
1/4 cup sugar or honey
1 tsp pickling spice
1 tsp salt
1Fire up the grill. Season corn and onion with olive oil, salt, and pepper. Grill corn and onions until charred and cooked.
2Place all brine ingredients into a small pot and bring to a boil. While the brine is warming, roughly chop the grilled onion and place into a large mason jar. Pour boiling brine over the onions in jar and stir gently. Let rest on counter until room temperature. Seal and refrigerate once cool; flavors will get better over time.
3Place the yogurt, chipotle pepper, and a pinch of salt into a blender. Blend until well combined. Taste and adjust seasoning if needed – this dressing will be a little spicy!
4Cut the corn kernels off the cob and place into a large bowl. Add your pickled onions and cilantro. Mix gently. Before you are ready to serve, cut avocados into medium dice and toss with lime juice and zest in a separate bowl, seasoning with salt and pepper.
5Drizzle your corn with chipotle yogurt dressing and add the avocado just before serving. Then, artfully display your salad on your favorite platter and enjoy!