Grilled Corn and Scallion Salad

Ingredients:

• 6 ears of yellow corn, husks removed

• 1-2 bunches scallions

• 2 tbs avocado oil

• 2 tbs olive oil

• 1/2 cup tangy liquid (fresh lime juice, pepperoncini liquid, vinegar, or a mix)

• 6 pepperonccini peppers, coarsely chopped

• Kosher salt and freshly ground black pepper

• 1 cup cilantro, tender leaves and stems

• 1/2 cup corn nuts (or roasted pumpkin seeds, sunflower seeds, almonds, or MY favorite substitute Sacha Inchi seeds (can find at Sprouts)), coarsely chopped

Instructions:

1. Drizzle avocado oil over the corn and scallions and season with salt, then grill on high (or bake at 450°F.)

2. Once the corn is done, strip the kernels off the cob.

3. Coarsely chop the scallions and combine with corn kernels in a large bowl, season with salt, pepper and 2 tbs olive oil.

4. Combine with cilantro, pepperoncinis and tangy liquid.

5. Add corn nuts and season more as needed.