Charred Corn and Avocado Salad

Toss the sliced red onion rings with 1 tbsp lime juice and 1/4 tsp fine sea salt in a small bowl. Set aside for at least 15 minutes, pressing occasionally, until the onions turn bright magenta and taste tangy-sweet rather than sharp.

Brush each ear of fresh corn on the cob with 2 tbsp neutral oil total, dividing evenly, and season with 1/4 tsp fine sea salt. Place on a screaming-hot grill or cast-iron pan over high heat. Cook 8-10 minutes, turning every 2 minutes, until kernels are blistered black in patches and pop when pressed. Let cool 3 minutes, then cut kernels off the cobs. Halve the cherry tomatoes.

Stir together the sour cream, minced chipotle in adobo with its 1 tsp adobo sauce, 2 tbsp lime juice, 1/4 tsp fine sea salt, and 1/4 tsp black pepper until smooth and pinkish-orange. It should coat the back of a spoon without dripping off.

Fan the sliced ripe avocado halves on a cutting board and sprinkle with 1/4 tsp fine sea salt. The salt should visibly sit on the glossy green flesh.

Spread the arugula across a wide platter. Arrange the salted avocado and halved cherry tomatoes fans on one side and mound the charred corn kernels on the other. Drape the pickled red onion rings across the center. Drizzle the chipotle-lime crema in zigzag lines over the entire platter, then scatter crumbled cotija cheese and chopped fresh cilantro. The finished plate should show distinct zones of green, gold, and white.