Instructions:

1. Preheat grill to high or to 500 degrees F.
2. Finely chop 2 scallions and set aside.
3. On a baking sheet, arrange corn and remaining scallions. Drizzle Country Crock® on top and sprinkle with salt and pepper.
4. Grill corn on hot grill until charred on all sides, about 10 minutes. Turn corn every couple of minutes for even charring. Grill scallions until charred, about 2 minutes.
5. Allow grilled vegetables to cool slightly. Cut corn kernels off cob and finely chop scallions. Add corn kernels, grilled and raw scallions, lime juice, tomatillos, cilantro, and avocado to a large mixing bowl. Toss to combine, and season the Corn Avocado Tomatillo Salad with salt and pepper.

Enjoy!