There’s not much to this post! It’s just a recipe for a salad I make when sweetcorn comes into season and avocados go back to being reasonably priced. Of course, you could use frozen corn kernels if you like (or if it makes your life easier!).
This is a nice and simple salad. It’s tasty, refreshing and makes a great side salad for any proteins like steak, fish or chicken. It would be great for wraps too.
I served it with chicken thighs that I fried with a flavoured butter I had made up for a meal in the weekend. (It was a tarragon, garlic and mustard butter.)
2-3 sweetcorn cobs, husks removed
1 red capsicum, diced
1/2 red onion, diced
1-2 bunches of coriander
1 avocado, diced
1 red chilli, finely chopped
juice of 1 lime
Cook the sweetcorn cobs in gently boiling water for 10 minutes. Drain and then cut the kernels off the cob.
Combine in a bowl with the rest of the ingredients. Toss everything together and season to taste. Serve.