Excuse the photo - I'm a lousy food photographer. I was trying to keep from dying of boredom while on the treadmill and watched Bobby Flay bbqing away (that's not a word- spell check just said so). This looked delicious, but I took his recipe and changed it a little to suit my tastes. So the credit goes to Bobby - he seems so nice, easy going and I love most of his recipes. And if you're in the percent of population that hates cilantro (not sure if we can be friends if you do) you can use Italian flat leaf parsley. Personally I wish they could make cilantro perfume!! Dressing: 1/2 c. fresh mint 1/4 c. fresh cilantro (or parsley if you're one of those) 1/4 c. white wine vinegar 2 t. honey Kosher salt and fresh ground black pepper Place the first four ingredients in a blender and blend well. Add salt and pepper to your taste. Set aside. Heat your grill to medium low to medium heat. Remove husks and silk from 6 fresh ears of corn - I prefer white, sweet corn. Coat the ears with olive oil and lay on hot grill. Close grill and and leave closed for 2-3 minutes. Rotate corn until it's done and a little charred in some places. It only takes 5-6 minutes total. Remove corn from grill and spread a little butter on each ear. Set corn aside to cool. Mix 2 cups of baby mixed greens of your choice (butter lettuce, spinach, arugula, kale etc) and 2 scallions that have been finely chopped. When corn is cool enough to handle, cut it off the ears. Be careful not to cut too close to the cob. You don't want the fiber from the cob in your salad. Mix corn and mixed green and scallions together in a bowl. Add about half the dressing and mix well. If you like more dressing add more. Sprinkle the top of your salad with one diced avocado, 1 c. halved grape tomatoes and a little Mexican cotija cheese (or any cheese you like - or omit). Serve. Delicious as a side dish with any bbq meat. I had this for dinner - only this. I was making it to try it out. I wasn't disappointed - AT ALL!!