Corn Salad

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Yield: 4-6


  • 4 large corn cobs
  • 1 red onion, finely chopped
  • 1 punnet cherry tomatoes, halved
  • 2 avocados, chopped
  • large handful coriander leaves
  • 1/4 cup extra virgin olive oil
  • juice from 1 lime
  • salt and freshly ground black pepper


Strip husks from corn and then barbecue or cook on a griddle until the corn starts to get dark brown flecks.
Remove corn from heat and when cool enough to handle scrape the kernels from the cob using the back of a heavy knife.
Toss the corn, onion, tomato, avocado and coriander together on a large platter and drizzle combined oil, lime juice, salt and pepper.

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One thought on “Corn Salad

  1. Any suggestions for a dressing for corn salad – the recipe I have uses half cup of egg mayonnaise, lime juice and zest, garlic, smoked paprika but to me it is too creamy.