- Preheat the barbecue to high heat. Grill the corn cobs until lightly charred, about 5 to 7 minutes.
- Let them cool and then cut the kernels off the cobs. Mix all the ingredients in a large bowl and serve.
CHEF’S SECRET
For some added sweetness, add some diced red or yellow bell pepper.
- Vary the herbs by using fresh mint or basil.
- Replace the salsa verde with guacamole for a creamier version.
- For a heartier salad, add black beans or chickpeas. Complete the meal by serving this salad on a bed of greens or with tortilla chips.
This avocado and corn salad is ideal for a light summer meal or a vibrant side dish and is bursting with fresh and zesty flavours. This recipe combines the sweetness of grilled corn with the creamy richness of avocado, creating an irresistible mix of textures and flavours. The corn cobs, previously grilled until slightly charred, add a smoky flavour and some crunch, which contrasts beautifully with the soft, creaminess of the avocados.
Finely chopped red onions add a spicy and colourful note, while the zest and juice of lime inject a tangy freshness and vivacity into the dish. Salsa verde or pesto brings a touch of herbaceous flavour and a bit of heat, perfectly complemented by finely chopped fresh cilantro for an explosion of freshness in the mouth.
Bird’s eye chilis, finely diced, offers a spicy contrast that enhances the other flavours without overpowering them. This salad marries sweet, tangy, and spiciness in a harmonious way.