Charred Corn, Avocado and Wasabi Salsa
Photography by Aaron McLean.
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
Related Content
latest issue:
Issue #100
After 17 years, 100 issues, and thousands of recipes, we reckon it’s time to celebrate! In this special collector’s edition, we feature one recipe from every issue of dish ever published, providing everything you could possibly want for the festive season. Get the party started with our favourite recipes for bites to have with drinks, then show-stopping Christmas mains and spectacular sides so good they could almost steal the show. From holiday baking to outrageous celebratory desserts the sweet section will have you swooning. When it comes to kicking back over summer, you won’t want to miss our best-ever barbecue round up and food to share with friends and family.