Time: 30 mins
Serving Size: 6 people
Every time I make this I get asked for the recipe! Make sure you use fresh corn and charring them on the BBQ makes a difference. Although if you’re pressed for time char the kernels on a pan in the kitchen stove.
5 Sweet Corn Cobs; Silks and Husks Removed
1 Tblsp Olive Oil
1 Red Capsicum: Diced
1 Thai Red Chilli; Seeds and Membrane removed and Finely Diced
1 Ripe Avocado; Flesh Cubed
5 Green Eschallots; Finely Chopped
1/4 Cup Coriander; Stalks Removed and Finely Chopped
1/4 Cup Mint; Stalks Removed and Finely Chopped
2 Tblsp Lime Juice and Zest
Heat pan and add olive oil.
Cut off kernels and cook in pan for 5 mins or until beginning to blacken. Let cool.
Meanwhile add to a bowl red capsicum and chilli, avocado, eschallots and feta cheese.
Sprinkle over herbs and add salt and pepper to taste.
Drizzle extra virgin olive oil and lime juice as a dressing.