Corn and avocado salsa

From issue #2.


2 corn cobs
juice of an orange
2 tablespoons white wine vinegar
1 small red onion, finely chopped
2 cloves garlic, crushed
2 spring onions, finely sliced
2 tablespoons olive oil
handful of basil leaves, roughly chopped
1 avocado, diced
sea salt and freshly ground pepper


Rub the corn cobs with a little oil and grill or barbecue until tender, turning frequently. When cool enough to handle, slice off the kernels with a sharp knife. Combine the orange juice and white wine vinegar in a bowl.
Add the onion and garlic and toss to coat. Add the corn and the other ingredients and season