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Colourful corn salad

  • 0:10 Prep
  • 0:15 Cook
  • 8 Servings


  • 4 bi-colour corn cobs, kernels removed (see note)
  • 1/3 cup chopped fresh coriander leaves
  • 1 small red onion, finely chopped
  • 1 small avocado, finely chopped
  • 250g cherry tomatoes, quartered
  • 1/4 cup lime juice
  • 2 tablespoons olive oil


  • 1
    Bring a saucepan of water to the boil over high heat. Add corn kernels. Cook for 3 to 4 minutes or until corn is tender. Drain. Rinse under cold water.
  • 2
    Combine corn, coriander, onion, avocado, tomatoes, lime juice and oil in a large bowl. Season with salt and pepper. Serve.

Source: taste.com.au


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