Instructions
Preheat an outdoor grill.
Remove the thick outer leaves of the corn husks.
Soak the ears in cold water for .
Drain the ears and pull back the remaining thin leaves of the husk so you can remove and discard the silky threads.
Brush the surface of the corn kernels with a film of olive oil and put the thin leaves back in place.
Grill the ears over medium heat, turning the ears occasionally, for or until crispy and tender.
Remove the kernels from the cobs and place the kernels into a bowl.
Add the scallions, bell pepper, serrano pepper and tomatoes and toss the ingredients.
Peel the avocado and cut the flesh into pieces.
Add to the bowl and toss ingredients.
Sprinkle with the cilantro, parsley, lime juice and remaining olive oil.
Toss ingredients and let rest for before serving.
Taste for seasoning and add salt to taste.
Makes 4-6 servings