Yield: 4-6

Ingredients

• 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

Method

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.