Asian Salad with Corn and Avocado

Ingredients (Serves 4-6 people)
Asian Salad
–8 ears fresh corn
– 2 avocados, diced– 1-2 tbsp. sesame oil– 1⁄2 bunch scallions, chopped into rounds– 3 tbsp. sesame seeds– Salt and fresh ground black pepper (to taste)
– 1⁄2 cup KIKKOMAN seasoned rice vinegar
– 1⁄4 cup WOODSTOCK brown sugar
– 2 cloves garlic, crushed

Preheat oven to broil. Cut corn off the cob and place on a shallow, large bakingtray. Evenly season with sesame oil, salt, and pepper. Place tray in oven on topshelf and let broil for 8-10 minutes, mixing frequently, until the corn is golden brownand slightly charred. Dice 2 avocados and finely slice the scallions into 1⁄4’ rounds.Mix together dressing and pour over corn, once cooled. To serve this Asian Saladwith Corn and Avocado in the most beautiful way, add avocados, scallions, andsesame seeds on top, but be sure to mix before serving.