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Preheat grill to medium-high heat (around 400°F or 200°C).
Brush ears of corn and pepper halves with olive oil, and season with sea salt and black pepper. Place corn directly on grates. Grill 10-12 minutes, turning occasionally, until kernels are charred and tender. Add pepper halves, cut side down, and grill 5-7 minutes, until skin blisters and chars. Remove corn and peppers from grill and allow to cool slightly.
In small bowl, whisk together lime juice, 2 tablespoons olive oil, honey, ground cumin, chili powder, smoked paprika (if using), and cayenne pepper (if using). Season with sea salt and black pepper, to taste.
Cut grilled corn kernels off cobs using sharp knife and place in large bowl. Peel charred skin off grilled peppers and dice into small pieces. Add to bowl with corn; then add red onion, avocado, and cilantro to bowl.
Pour dressing over all ingredients and gently toss until well coated.