Kat's Recipe Box

1 pint of grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 TBSP. fresh cilantro, chopped

HONEY LIME DRESSING
3 TBSP. vegetable oil
1 TBSP. honey
1 clove of garlic, minced
salt and fresh cracked black pepper to taste
dash of cayenne pepper

Remove husk from corn and grill over medium heat for about 10 minutes. You want brown spots ont he corn. It should be tender and not mushy. Cut the corn off the cob and using the back of your knife to get all the juiced out. Set aside to cool.

Slice tomatoes and chop cilantro.

Combine dressing ingredients into a small bowl and whisk together. Set aside.

Combine the sliced tomatoes, avocado, cilantro and corn and dressing and gently mix. Be careful not to mash avocado. Let stand for 15 minutes before serving.

2 cups white vinegar
1 1/2 cups Heinz ketchup (must be Heinz)
1 1/2 cups packed dark brown sugar ( I used 2 cups of light and it was fine)
2 TBSP. Chili powder
1 1/2 tsp. ground black pepper
1 TBSP. kosher salt

Whisk all ingredients together and pour in a saucepan. Bring to a boil over medium-high heat.

Lower heat and simmer for 20 minutes or until the sauce coats the back of a wooden spoon. Sauce is not intended to be very thick.

Cool and use immediately or store for later use in fridge. It should last for 2 to 3 months.