Ingredients:
- 4 large ears Sweet Corn (fresh or 400g/14oz frozen kernels, thawed)
- 1 pint Cherry or Grape Tomatoes, halved
- 2 large Avocado, diced
- ¼ cup finely diced Red Onion
- ¼ cup Extra Virgin Olive Oil
- 3 Tbsp Fresh Lime Juice
- ½ cup packed Fresh Coriander/Cilantro, finely chopped
- 1 large clove Garlic, minced
- ½ tsp Ground Cumin
- ½ tsp Fine Sea Salt (plus more to taste)
- ¼ tsp Pinch of Chilli Flakes (optional)
- Sea Salt and Black Pepper (to taste)
Instructions:
- Grill the Corn: Lightly brush the shucked corn cobs with olive oil. Grill, roast, or char in a dry hot skillet over medium-high heat for 8-10 minutes, turning every 2 minutes until lightly browned and charred in spots.
- Cool and Cut: Allow the charred corn to cool enough to handle. Stand the cob upright and carefully run a sharp knife down the cob to slice off the kernels. Place the kernels into the large mixing bowl.
- Prep Aromatics: Drain the finely diced red onion (if soaked) and pat dry. Add the diced onion and the halved cherry tomatoes to the mixing bowl with the corn.
- Whisk the Dressing: In a small bowl, combine the lime juice, minced garlic, cumin, chili flakes (if using), and salt. Whisk vigorously.
- Emulsify: Slowly drizzle in the olive oil while whisking continuously until the mixture is slightly emulsified and well combined. Stir in the chopped fresh coriander/cilantro. Taste and adjust seasoning—it should be bright and tangy.
- Dress the Core Salad: Pour about three-quarters of the vinaigrette over the corn, tomato, and onion mixture. Toss gently to coat everything evenly. Cover the bowl and refrigerate for 15-30 minutes to allow the flavors to meld (highly recommended).
- Add Avocado: Just before serving, dice the avocado into cubes. Add the cubes to the salad bowl and gently fold them in. Use the remaining vinaigrette if the salad looks dry or you prefer it zingier.
- Final Seasoning: Taste the finished salad and add a final sprinkle of flaky sea salt and freshly cracked black pepper if needed. Serve immediately.