Colorful Corn Salad

This corn and avocado side salad adds a splash of Mexican colour and flavour to the dining table.

Ingredients (serves 8)

• 4 bi-colour corn cobs, kernels removed (see note)
• 1/3 cup chopped fresh coriander leaves
• 1 small red onion, finely chopped
• 1 small avocado, finely chopped
• 250g cherry tomatoes, quartered
• 1/4 cup lime juice
• 2 tablespoons olive oil

Method

1. Bring a saucepan of water to the boil over high heat. Add corn kernels. Cook for 3 to 4 minutes or until corn is tender. Drain. Rinse under cold water.
2. Combine corn, coriander, onion, avocado, tomatoes, lime juice and oil in a large bowl. Season with salt and pepper. Serve.