Ingredients
Method
- Make the dressing by mixing lime juice, dried chili flakes, olive oil, minced garlic, salt, pepper, and chopped coriander (cilantro).
- If you are using grilled corn—whether straight from the BBQ or cooked under the grill—let it cool down, and then use a knife to cut the kernels off the cob. Break it up a bit and put it in a bowl. If you are using canned corn, drain well first, and add to the bowl.
- Cut avocado in half and discard the pit. Slice it and then peel. Add the avocado to the bowl with the corn.
- Cut up tomatoes and add to the bowl. Top with the feta.
- Drizzle the dressing over the salad and then mix. Take a taste test and adjust the seasoning if desired.
- Either serve immediately or keep in the fridge, covered, until needed.
Notes
Chef’s Notes: To grill corn on the BBQ (husks off), brush with a little olive oil and cook on a hot grill for about 12 – 15 minutes, rotating the corn once it starts coloring. If you don’t want to turn on the grill (or can’t find corn on the cob), you can use 1 1/2 cups of canned sweetcorn.
Optional extras: you can also add chicken or shrimp or diced red onion. If you want a vegan version, leave feta out.