Ingredients:

  • 2 large ears Fresh Sweetcorn (or 300g kernels)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 2 medium Ripe Avocados, diced
  • 1/2 small Red Onion, finely minced
  • 1/2 cup packed Fresh Cilantro (Coriander), chopped
  • Sea Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lime Juice (approx. 2 limes)
  • 1 tsp Honey or Maple Syrup (optional)
  • 1/2 tsp Ground Cumin
  • Pinch Chipotle Powder (or pinch of Cayenne, optional)

Instructions:

  1. Remove Kernels: Carefully slice the raw kernels off the cobs using a sharp knife, working over a bowl.
  2. Char (Recommended): Heat a heavy skillet over medium-high heat. Add the corn kernels (no oil) and sauté, stirring occasionally, for 4–5 minutes until some kernels begin to brown and char slightly.
  3. Cool: Transfer the charred corn to a plate or bowl and allow it to cool completely.
  4. Combine Vinaigrette: In a small bowl or jar, combine the olive oil, lime juice, honey (if using), cumin, chipotle powder, salt, and pepper.
  5. Emulsify Vinaigrette: Whisk vigorously or seal the jar tightly and shake until the dressing is well combined and slightly thickened. Taste and adjust seasoning (add more lime for sharpness, more honey for balance).
  6. Prep Vegetables: Place the halved tomatoes, diced red onion, and chopped cilantro into the large mixing bowl.
  7. Add Corn: Add the cooled, charred corn to the mixing bowl.
  8. Dress: Pour about two-thirds of the lime vinaigrette over the vegetables. Toss gently until everything is lightly coated.
  9. Add Avocado: Gently fold in the diced avocado last. Be careful not to over-mix, as this will turn the avocado mushy.
  10. Final Seasoning and Chill: Taste the salad one last time. Add more dressing or salt/pepper if needed. Cover and chill in the refrigerator for 10–20 minutes to allow the flavours to marry, if time permits. Serve immediately.