Roasted Corn and Avocado Salad

Ingredients

• ¼ teaspoon granulated sugar
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 teaspoon chipotle hot pepper sauce
• 2 tablespoons vegetable oil
• 2 tablespoon minced fresh mint, (or 1 teaspoon dried)
• Dressing: ¼ cup lemon juice
• + 6 more ingredients
• • 1 avocado, peeled, pitted and diced
  • ½ cup red onion, diced
  • 1 sweet red pepper, diced
  • 2 celery stalks, chopped
  • 2 tablespoons vegetable oil
  • 3 cups corn cobs, fresh or frozen

1. Roast corn cobs in a single layer on an baking sheet for 15-20 minutes at 350 degrees. 2. In large bowl, whisk lemon juice, mint, oil, hot pepper sauce, salt, pepper and sugar. Add celery, red pepper and onion; toss to combine. (Make-ahead: Cover and refrigerate corn and salad separately for ...

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