Grilled Corn And Avocado Salad

1. 1

   Grill the ears of corn over direct stove flames or a grill, turning them around with kitchen tongs as they lightly char, for about 2 minutes total. Remove from heat and set aside to cool slightly before handling.

2. 2

   Carefully remove the kernels from the cob by holding the cob vertically over your cutting board or a bowl and sliding a sharp knife downwards, avoiding the tough centre, to release only the kernels. Leftover cob can be saved for making soup. Or discard it.

3. 3

   Toss corn kernels, cubed avocado, spring onions, cilantro, lime juice, salt and pepper in a bowl. Adjust seasoning. Serve as is or cool from the fridge!

* Per serving · 4 servings · Values may vary.

No additional tips available.