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
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