Ingredients:

  • 3 large cobs of Sweet Corn (or 3 cups kernels)
  • 1 pint Cherry Tomatoes, halved or quartered
  • 2 large Ripe Avocados, diced
  • ½ cup Red Onion, finely diced
  • ½ cup Fresh Cilantro, finely chopped
  • Sea Salt Flakes, to taste
  • Black Pepper, to taste
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Fresh Lime Juice
  • 1 clove Garlic, minced
  • ½ teaspoon Ground Cumin
  • 1 teaspoon Honey or Agave Syrup
  • ¼ teaspoon Chilli Flakes (optional)

Instructions:

  1. Prep the Corn: If using fresh cobs, slice the kernels off carefully. If using frozen, ensure they are fully thawed and patted dry.
  2. Char the Kernels: Heat a dry, heavy-bottomed skillet or cast-iron pan over medium-high heat until hot. Add the corn kernels in a single layer (no oil needed initially).
  3. Cook for Flavour: Cook the corn, stirring only occasionally, for 4–6 minutes until kernels are toasted, slightly darkened, and blistered in spots. Remove from heat and allow to cool fully.
  4. Prepare the Vinaigrette: In a small bowl, combine the lime juice, olive oil, and honey or agave. Whisk in the minced garlic, ground cumin, and chilli flakes (if using). Whisk vigorously until slightly thickened and emulsified. Set aside.
  5. Assemble the Base: Place the cooled corn kernels, halved tomatoes, and diced red onion into the large mixing bowl. Sprinkle in the chopped cilantro.
  6. Dress the Salad (Pre-Avocado): Pour about two-thirds of the prepared dressing over the vegetables. Toss gently until everything is lightly coated. Chill for 20–30 minutes to allow the flavors to marry, if time allows.
  7. Incorporate Avocado and Finish: Just before serving, gently fold in the diced avocado and the remaining dressing (add more if the salad seems dry). Taste the salad one last time and adjust with sea salt flakes and freshly cracked pepper. Serve immediately.