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Corn, capsicum and avocado salad

  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings


  • 2 corn cobs, husks and silk removed
  • Olive oil, to brush
  • 1 small red capsicum, deseeded, chopped
  • 1 small green capsicum, deseeded, chopped
  • 1 Lebanese cucumber, chopped
  • 1/2 ripe (about 290g) avocado, peeled, chopped
  • 3 green shallots, trimmed, thinly sliced
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh mint
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 small fresh red birdseye chilli, deseeded, finely chopped
  • Freshly ground black pepper
  • Lemon wedges, to serve


  • 1
    Heat a barbecue grill or chargrill on medium-high. Brush corn cobs with a little oil. Cook on preheated grill, turning often, for 10 minutes or until lightly charred and tender. Set aside for 10 minutes to cool slightly.
  • 2
    Use a sharp knife to cut down length of each corn cob close to core to remove kernels. Place the kernels in a medium bowl.
  • 3
    Add the capsicums, cucumber, avocado, green shallots, coriander and mint to the corn.
  • 4
    Combine lemon juice, extra virgin olive oil, chilli and pepper in a small jug and mix well. Pour over the corn mixture and toss gently to combine. Serve immediately with lemon wedges.

Source: taste.com.au


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