Grilled Corn and Avocado Salad — Joseph Henry Limited

Serves 4 as a side dish

Colourful and fresh – this salad will be a hit at your next BBQ! The key is to get some good caramelisation on the corn for maximum flavour. The recipe calls for 4 halves of corn on the cob, but you can do this with two whole ones, its just easier to slice the kernels when they are ‘shorter’.

4 halves of corn on the cob
olive oil
½ cucumber
1 large avocado
1 lime, halved
2 tomatoes
pinch smoked paprika
small handful coriander, finely chopped
salt and freshly ground black pepper

Bring a large pan of salted water to the boil. Add the corn and cook for 10-15 minutes, then drain well and place on a tray lined with kitchen paper to dry and cool completely. Place in a large bowl and drizzle a little olive oil to evenly coat.

Grill the corn on the BBQ until charred, then remove and bring back into the kitchen. Set aside and allow to cool for easier handling later.

Shave ribbons from the cucumber using a vegetable peeler and arrange in a salad serving bowl. Peel and slice the avocado, add to the cucumber and generously squeeze over one half of the lime. Cut the tomato into wedges and scatter over the salad. Add a pinch of smoked paprika over the salad and scatter over the chopped coriander.

Use a sharp knife to slice off the charred kernels from the corn and add to the salad. Squeeze the second half of the lime over the salad, followed by a small drizzle olive oil. Season with salt and freshly ground black pepper and serve immediately.