BBQ Corn Salad

Start to finish: Active: 45 minutes
Impresses: 4

Ingredients
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground mustard
¼ teaspoon cayenne pepper
4 sweet corn ears, shucked
2 tablespoons vegetable oil
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
¼ cup cilantro, chopped
½ cup queso fresco, crumbled 

Method
Heat grill over medium-high heat. In a small bowl, combine brown sugar, smoked paprika, pepper, salt, garlic and onion powder, ground mustard and cayenne pepper.

Brush corn with vegetable oil and generously coat with spice mixture. Grill 2–3 minutes per side, or until corn is equally charred on all sides. Remove and let rest 10 minutes.

Once cool enough to handle, carefully cut corn kernels off the cobb. Place kernels into a large bowl and toss together with cherry tomatoes, red onion, avocado, cilantro and queso fresco. Store in the refrigerator until ready to serve.