I haven’t posted in almost a month which to be honest isn’t all that unusual at this time of year. I had 2 weeks off work and had no intention of turning on a laptop during this time. We didn’t go anywhere but spent really gorgeous days doing walks and playing tourist near home. I wasn’t going to post this week either and had this recipe for Sweetcorn Avocado and Tomato Salad scheduled to post next week.
However the sun has come out and the forecast for the weekend is good. I think there’ll be a lot of barbecues around the country over the next few days. So that’s why I hit publish this evening. This Sweetcorn Avocado and Tomato Salad is a great little side dish to go with some grilled fish or meat. You can even char the sweetcorn on the barbecue too. I’m suggesting this as a side dish but to be honest I have been eating this on it’s own with feta crumbled on top and it is a gorgeous light meal. Much needed after those last 2 weeks!
Useful tips & links:
- I used cooked fresh corn for this but feel free to use frozen or tinned sweetcorn, it will cut the cooking time even more.
- Charring the corn is not strictly necessary but as you already know from my Charred Broccoli Caesar Salad I love lightly charring veg to bring out their flavour.
- I like this with the sweetcorn kernels warm on top but you can prep the ingredients for this and just toss it all together before serving.
- This vegetarian salad can be made vegan by substituting the honey with a suitable alternative such as agave nectar.
- This would be a great salad to go with Enchiladas or Fajitas or even this Cajun Chicken Salad.
- If you do serve it as a side for a barbecue, may I also suggest Creamy Potato Salad with Chorizo and Mediterranean Pasta Salad as the other sides.
- For more inspiration have a look at Michelle’s Mexican Bean Salad on The Last Food Blog.
Sweetcorn Avocado and Tomato Salad
Makes 1 large bowl
- 2 ears of sweetcorn, husks removed or 150g of frozen or drained tinned sweetcorn
- 1 small red onion, very finely sliced
- The juice of half a lime
- 3 tablespoons of extra virgin olive oil
- 2 teaspoons of honey
- A pinch of ground cumin
- Salt and pepper
- Sunflower oil
- 2 avocados
- 10 small tomatoes such as cherry or sunstream varieties, or 2 regular tomatoes
- Salad leaves
- Fresh coriander and red chilli to serve
- If using fresh corn, put the prepared ears into a pan of boiling water, reduce the heat and simmer for 7 minutes.
- Prepare the dressing by putting the lime juice, extra virgin olive oil, honey and cumin into a jar and shake vigorously to emulsify the ingredients. Taste and season with salt and pepper as needed. Add the onion slices to the jar and allow them to sit in the dressing while you prep the rest of the salad to take the rawness out of the onions.
- Cut the avocadoes and tomatoes into large chunks and set aside.
- When the sweetcorn has cooked, drain and and cut the kernels from the corn. Heat the sunflower oil in a non stick pan over a high heat. Add the sweetcorn with a pinch of salt and cook over the high heat, stirring occasionally until the corn starts to pop and chars lightly.
- While the corn is cooking, dress some salad leaves with a drizzle of the lime dressing. Top with the avocadoes and tomatoes and the lightly pickled onions from the jar. Top with the charred corn from the pan and garnish with chopped coriander and chilli.