Sweet Corn, Cherry Tomato and Avocado Salad

March 25, 2017

My current favourite way to use fresh sweetcorn is to soak it in a bucket of water (leaves on), then barbecue until the kernels are slightly browned.  It takes a bit of courage to leave it long enough on the barbecue for the kernels to brown, as the leaves will be completely blackened and charred. I frequently wimp out early, only to find the corn beautifully steamed with not a hint of barbecued-ness.  

 

 

Next step is to slice the kernels from the cob, and add them to the salad below. I've provided ingredient quantities as a starter for you, but i don't pay much attention to the quantities - it depends entirely on how many cherry tomatoes are ripe, whether i have one or two avo's in the fruit bowl, and how much corn i have that needs using.  The amount of each ingredient relative to one another doesn't matter too much; it is a lovely mix of flavours and textures, so just use what you have available.  Early in the corn season, when i am buying corn from the greengrocer, i use fresh coriander/cilantro as my green herb of choice, but now, late in the season as my own corn is just coming ripe, my coriander has all gone to seed with no greenery left in sight, but i have loads of lovely basil, which is equally delicious.  If you have neither available, try out other green herbs - a mix of parsley and chives would do at a pinch, and tarragon would probably be nice.  You can use ordinary tomatoes, chopped up, but i think the salad looks prettiest with halved cherry tomatoes.  The inspiration for this recipe came from my friend and workmate Jason.  His inspiration may have come from Annabel Langbein - i have seen a similar (but not identical) recipe in her lovely cookbook 'Eat Fresh'. 

SWEETCORN, CHERRY TOMATO and AVOCADO SALAD

Kernels cut from 2 cobs of barbecued sweetcorn

1 large or 2 small avocadoes, chopped

16 cherry tomatoes, halved

1/4 red onion, sliced finely

big bunch of coriander or basil, leaves removed and chopped coarsely

juice of 1 lemon

Salt and  cracked black pepper

 

Place avocado in a bowl and squeeze over the lemon juice.  Add the rest of the ingredients and season to taste with the salt and pepper. Serve immediately.

 

 

 

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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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