Recipe video above (see how I cut the kernels off!)My favourite corn salad, the one I make most often. Best made with fresh corn but canned is fine too. I love making this with avocado but when it's not available, I use cucumber which adds a great juicy crunch to this. Use lime or lemon for the dressing - both are great!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Side Salad
Keyword: Corn Salad
Servings: 4
Calories: 253cal
Author: Nagi
Ingredients
2corn on the cob(or 400g / 14 oz canned corn, drained)
1avocado, cut into large dice
200g/ 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)
2shallots / scallions, finely sliced or 1 small red onion finely chopped
Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
Notes
This recipe was published as the side salad for these Garlic Prawns.Nutrition per serving, assuming 4 servings.