Roasted Corn and Green Chile Summer Salad

4 ears of corn
1 cup red bell pepper, sliced
1/4 cup Santa Fe Ole Roasted Green Chile
1 cup cherry tomatoes, diced
1/4 red onion, minced
1/4 cup lime juice, fresh
1/2 cup avocado oil
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
salt and pepper to taste
avocado slices for garnish

Heat grill to 375 and roast corn about 20 minutes, rotating often, until well browned
Cut kernels from the cob and place in a bowl
Add remaining ingredients and toss to combine
Garnish with avocado slices and serve

Click here for Santa Fe Ole Roasted Hatch Green Chile