Ingredients
For the corn:
- 2 ears of fresh corn kernels, husked and cleaned
- olive oil
For the salad:
- 2 teaspoons extra-virgin olive oil
- Juice from 1 lime
- 1/4 teaspoon sea salt
- fresh black pepper, to taste
- 1/2 teaspoon ground cumin
- 1 small red onion, diced
- 1 sweet red pepper, diced
- 250 g cherry tomatoes, halved
- 1 avocado, diced
- 1 small bunch fresh coriander, leaves picked
Instructions
- In a grill skillet (preferably cast iron), heat a little olive oil over medium heat. Also brush each corn cob in a little olive oil, and transfer them to the skillet.
- Cook the corn, covered, for 3 minutes on each side until it slightly browns, about 10-12 minutes. Set aside to cool for 10-15 minutes.
- Once cooled, using a large knife, cut the kernels from the cob and add them to a serving bowl.
- Add the lime juice, salt, pepper, cumin to the bowl with the corn and toss until well combined. Add the onion, red pepper, cherry tomatoes, avocado and fresh coriander and toss again to coat.
- Serve and enjoy!