Chargrilled Sweet Corn Salad
6 sweet corn, husks and silk removed
Olive oil spray
2 tablespoons fresh lime juice
1 tablespoon sweet chilli sauce
1 tablespoon extra virgin olive oil
Salt & freshly ground pepper
3 lengths of eschallots
2 avocados, halved, stone removed, peeled, chopped
120g feta, crumbled
Heat a chargrill pan over a medium-high heat. Spray the corn with olive oil. Cook on the chargrill, turning often, for 8 minutes or until blackened slightly.
Stand a cob on one end and slice downwards with a knife as close as possible to the cob to remove the kernels. Repeat with the other cobs. Mix the lime juice, sweet chilli sauce, extra virgin olive oil, salt and pepper until well combined.
Mix the eschallots, avocado and warm corn kernels among serving dish. Drizzle with the dressing and scatter the feta to serve.