Corn and Avocado Salad
I figured after shortbread and ice cream it was high time for something a little healthier, am I right?
I first made this salad for a barbecue my friends invited me to. I threw it together based on what I had available and what I thought would go well together with all the meat we were grilling. However, it went down so well, people have been asking me to make it ever since. In the summer, when corn is plentiful and sweet, all you need is some avocado, lime, and coriander to make it.
The trick is to lightly pickle the onion at the start, making it more mellow in flavour and somehow more delicious. I boiled the corn this time but it’s so good fresh off the grill as well. A pinch of chilli flakes also wouldn’t go amiss, if that’s your thing. Add some cotija cheese if you have it available (feta is great here too) to make it more into a full meal.
I love serving this with Mexican inspired food, in this case it was nachos (sauté an onion over medium heat, add 400g minced beef, season with salt, pepper, cumin, smoked paprika, garlic powder, and cook until crispy. On a baking sheet spread a pack of tortilla chips - we love sweet potato ones! Cover with the minced beef and a very generous helping of cheddar and mozzarella cheese mix. Bake for 15 minutes in a hot oven until cheese is bubbly. Enjoy!) or tacos go amazing with this as well.
Or, just throw some chicken on the grill for a speedy healthy dinner. This salad has it all!
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Ingredients (serves 4 as a side)
1 medium red onion
2 ears of corn
2 avocados
1 lime
1/2 bunch coriander (10g), chopped
1/4 tsp salt
2 tbsp olive oil
salt and pepper, to season
Start by pickling the onion. Thinly slice the onion and place it in a large bowl. Squeeze half the lime on top and add a good pinch of salt. Mix them well and let them marinate.
Meanwhile, cook the corn. Bring a large pot of salted water to a boil. Add the corn and cook for about 5-7 minutes until tender. Drain and let cool (you can speed up the process by submerging in cold water). When cool enough to handle, chop the kernels off the cob.
Cut the avocados in bite sized pieces. Add to the onion in the bowl and mix so that it’s covered in lime juice (this will prevent discolouring).
When ready to assemble add the corn and coriander to the bowl, drizzle with olive oil and season with salt, pepper, and the juice of the other lime half.
Serve with extra lime wedges for squeezing, and be prepared for being asked to make it again and again!
