Ingredients:

  • 3 large ears Fresh Corn (approx. 450 g kernels only)
  • 1 pint Cherry or Grape Tomatoes (300 g), halved
  • ¼ cup finely diced Red Onion (40 g)
  • 1 medium Red Bell Pepper (150 g), finely diced
  • ½ cup loosely packed Fresh Coriander (Cilantro)
  • ½ small Jalapeño, finely minced (optional)
  • 2 large Ripe Avocados, diced
  • ¼ cup Fresh Lime Juice (60 ml)
  • ⅓ cup Extra Virgin Olive Oil (80 ml)
  • 1 clove Garlic, minced
  • ½ teaspoon Ground Cumin
  • ¾ teaspoon Sea Salt
  • ½ teaspoon Black Pepper

Instructions:

  1. Prepare the Corn: Carefully slice the kernels off the cobs. Heat a dry cast iron skillet over medium-high heat until smoking slightly. Add the corn kernels and cook, stirring infrequently, for 5–7 minutes until lightly browned and blistered in spots. Transfer the charred corn to the large mixing bowl and allow it to cool completely.
  2. Make the Vinaigrette: In a small bowl, whisk together the fresh lime juice, olive oil, and minced garlic. Add the cumin, salt, and black pepper. Whisk vigorously until the dressing is slightly thickened and combined. Taste and adjust seasoning.
  3. Prep and Combine the Salad Base: Halve the tomatoes, finely dice the red onion, bell pepper, and coriander. Add the tomatoes, red onion, bell pepper, and minced jalapeño (if using) to the bowl with the cooled corn. Pour about two-thirds of the vinaigrette over the salad base ingredients and toss gently to coat.
  4. Incorporate Avocado and Chill: Dice the firm, ripe avocados into roughly 1 cm (½ inch) cubes. Toss the avocado cubes with a tiny splash of the remaining lime juice to prevent browning. Gently add the avocado and the chopped coriander to the salad bowl. Fold the ingredients together carefully. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to marry.
  5. Serve: Just before serving, give the salad a final, gentle toss. Add the remaining vinaigrette if the salad looks dry, and adjust salt and pepper if needed. Serve chilled.