Barbecued Corn Salad


Create a small opening at the top of the corn. Pour in a ¼ C of water into each one. Cook over hot coals for 15-20 minutes, turning often.

Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and ¾ of the lime juice over the corn and season with sea salt and black pepper. Add garlic and coriander and stir well.

Halve an avocado, remove stone and peel. Cut into cubes or slices and sprinkle with remaining lime juice. Season with salt and pepper.

Place avocado and tomatoes on top of the corn salad. Gently mix together and serve immediately.

  • 4 fresh corn cobs

  • 1 C water

  • 2 Tbsp lime juice

  • 2 Tbsp extra virgin olive or avocado oil

  • 1/2 tsp salt

  • 2 cloves garlic, crushed

  • 2 Tbsp chopped fresh coriander

  • 1 avocado, ripe

  • 12 semi-dried tomatoes