Meet your new favourite summer recipe! This grilled corn, feta and avocado salad with lime dressing is totally irresistible and the perfect barbecue side dish. Play with the ratio of the ingredients to customise this salad to your liking. You can use canned corn instead of grilled corn, please see notes.
Make the dressing: mix together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro).
If you are using grilled corn - whether straight from the BBQ or cooker under the grill - let it cool down and then use a knife to cut the kernels off the cob. Break it up a bit and put in a bowl. If you are using canned corn, drain well first and add to the bowl.
Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Add to the bowl with the corn.
Slice your tomatoes and add to the bowl together with the feta.
Drizzle the dressing over the salad and then mix together. Taste and adjust the seasoning, if needed.
Either serve immediately or keep in the fridge, covered, until needed.
Video
Notes
To grill corn on the bbq (husks off) brush with a little olive oil and cook on a hot grill for about 12-15 minutes, rotating the corn once it starts colouring.Instead of grilled corn you can use 1 1/2 cups of canned sweetcorn.Optional extras: chicken or shrimp, diced red onion.Leave feta out for a vegan version.