Ingredients:

  • 4 ears fresh corn, shucked (approx. 600g)
  • 2 ripe avocados, pitted and diced (approx. 400g)
  • 1 red bell pepper, cored, seeded, and diced (approx. 150g)
  • 1/2 red onion, thinly sliced (approx. 50g)
  • 1/4 cup chopped fresh cilantro (coriander) (approx. 5g)
  • 1 jalapeño pepper, seeded and minced (optional) (approx. 5-10g)
  • 1/4 cup fresh lime juice (approx. 60ml)
  • 2 tablespoons olive oil (approx. 30ml)
  • 1 tablespoon honey (approx. 20g)
  • 1/2 teaspoon ground cumin (approx. 2g)
  • 1/4 teaspoon chilli flakes (optional) (approx. 1g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are slightly charred and tender (about 10-12 minutes). Let cool slightly.
  2. Once cool enough to handle, hold each ear of corn upright and use a sharp knife to cut the kernels off the cob.
  3. In a large bowl, combine the corn kernels, diced avocado, red bell pepper, red onion, cilantro, and jalapeño (if using).
  4. In a small bowl or jar, whisk together the lime juice, olive oil, honey, cumin, chilli flakes (if using), salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine. Taste and adjust seasonings as needed.
  6. Serve immediately or chill for later.