When corn is in season, grill whole cobs on the barbecue until tender and charred to give them a nice smoky flavour, then simply slice off the kernels and add to the salsa.
INGREDIENTS
1 cup corn kernels, fresh or frozen and thawed
2 tablespoons olive oil
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons lime or lemon juice
1 teaspoon wasabi paste or more to taste
2 tablespoons olive oil
2 large ripe avocados
¼ cup packed coriander leaves, finely chopped
paprika to garnish
METHOD
Heat the olive oil in a sauté pan and when hot add the corn. Cook, stirring occasionally, until the corn is a good golden colour and tender. Season and cool.
Combine the spring onions, garlic, lime or lemon juice, wasabi paste and the oil in a large bowl, adding more wasabi if desired.
Cut the avocado into large chunks and add to the dressing, roughly crushing with a fork but leaving it a little chunky. Fold in the corn and coriander, season generously, adding more lime juice if needed. Transfer to a serving bowl and sprinkle with paprika. Serve with crostini, baby carrots and lime wedges. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!