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  • 6 ears of sweet corn 4.5 cups of corn
  • 2 mini cucumbers washed and sliced
  • 1/4 cup red onion chopped
  • 1 cup grape tomatoes halved
  • 1 cup avocado sliced
  • 1/2 cup Cotija cheese crumbled
  • 2 tablespoons fresh cilantro
  • 1/3 cup Dorothy Lynch Dressing & Condiment


  1. Turn on the grill and let it heat up for 10 minutes.

  2. Husk Corn

  3. Prepare vegetables: Wash and cut tomatoes, cucumbers, onion, and cilantro. Measure out and crumble cheese.

  4. Grill corn on all sides until it is charred to your liking.

  5. Remove Corn from the grill. Cut the corn off the cob and place it in a dish.

  6. Arrange the vegetables, cheese, and cilantro. Add the chopped avocado last.

  7. Drizzle the salad with Dorothy Lynch and give it a toss before serving.