This corn and avocado side salad adds a splash of Mexican colour and flavour to the dining table.
Ingredients (Colourful corn salad)
4 bi-colour corn cobs, kernels removed (see note)
1/3 cup chopped fresh coriander leaves
1 small red onion, finely chopped
1 small avocado, finely chopped
250g cherry tomatoes, quartered
1/4 cup lime juice
2 tablespoons olive oil
SERVINGS : 8
1) Bring a saucepan of water to the boil over high heat. Add corn kernels. Cook for 3 to 4 minutes or until corn is tender. Drain. Rinse under cold water.
2) Combine corn, coriander, onion, avocado, tomatoes, lime juice and oil in a large bowl. Season with salt and pepper. Serve.
Note:Bi-colour (yellow and white) corn cobs are available in large supermarkets.
Photography by John Paul Urizar