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When it’s in season, corn is stunning. And in this salad, with a little diced avocado, coriander, red onion and chilli, it’s absolutely on point. It’s the perfect salad to take next time you’re invited to a barbecue.
3 fresh corn cobs
2 ripe avocados, halved and cut into 1cm dice
1/3 cup finely sliced red onion
1 red chilli, deseeded and finely diced
1 tablespoon lemon juice
1 handful of fresh coriander leaves, roughly chopped
Corn: Preheat your barbecue or griddle pan to a high heat. Peel the husks back from the corn, leaving them attached at the end, and remove the silks (the thin stringy bits). Twist the husks up so they’re out of the way of the heat and place the corn on the barbecue to cook for 10-12 minutes. Turn every few minutes until charred and evenly cooked. Remove, allow to cool and then slice the kernels off into a large salad bowl.
Add the avocado, onion, red chilli and lemon juice to the bowl. Season with a pinch of salt and pepper and toss until well combined. Just before serving, mix the coriander through and you’re good to go.