Sweet Corn & Avocado Salad
Introduction
In summer sweet corn and avocados are all over the place and often at very good prices, particularly at farmers’ markets. For this salad, use either steamed or boiled corn, or barbecue the corn for added flavour. Tahini gives the dressing a nutty flavour.
Serves: 6
Ingredients
3 sweet corn
Flaky sea salt
Freshly ground black pepper
1 large perfectly ripe avocado
1 cup cherry tomatoes, halved
Handful of basil leaves
Dressing
Finely grated zest 1 lemon
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1 Tbsp tahini
paste
Freshly ground black pepper to taste
1 tsp flaky sea salt (or use less table salt)
1 clove garlic, peeled and crushed
Method
1 Remove husks and silks from corn cobs, then boil or steam for 5-7 minutes. Drain. Wrap in paper towels or a clean cloth until cool. This keeps the kernels nice and plump. When cool, shave the kernels off the cobs with a large knife. Put kernels in a large bowl and season with salt and pepper.
2 Mix dressing ingredients together, pour dressing over corn and toss until coated. Cut avocado in half and remove stone. Scoop out the flesh and add to dressing. Toss to mush it up a little. Add tomatoes and basil and serve.
Recipe Notes
Grilling gives the corn a delicious smoky sweet-charred flavour. Cook cobs for 5 minutes, drain and dry, then toss with 1 tablespoon of olive oil. Cook on a preheated barbecue grill until golden all over. Season with salt and pepper. When cool, slice kernels off cobs. Read more about corn here CORN
Change up the salad with tarragon instead of basil and top with a shake of smoked paprika and ground cumin and a little grated lime zest, or squish onto crusty bread and top with thinly sliced rare beef or lamb cooked to medium-rare.