Grilled Corn and Avocado Salad
This tangy, sweet, crispy, creamy grilled corn and avocado salad is where we'll be if you need us this spring or summer. We like to make a double (or even triple) batch of both the croutons and the grilled corn and save them for a rushed lunch break, ready in minutes.
The croutons and avocado in this make it substantial enough to keep us full for hours, but you're welcome to toss in any of your salad favourites. Boiled or roasted potatoes and chopped nuts are regular add-ins of ours, as well as chopped cucumber and finely sliced mange tout. The only thing to keep in mind is that you want the flavours of the grilled corn, lime and spring onions to really shine through so try not to add anything too overpowering and if you do, taste as you go so you can adjust the lime juice and spring onions where you see fit.
300g sourdough (or any other loaf)
1 + 3 tbsp olive oil, divided
¼ - ½ tsp salt
400g corn (two ears of corn)
30g spring onion (2 small)
10g fresh chives
10g fresh coriander
1 avocado, sliced
300g cos or romaine lettuce, chopped (4 mini heads)
1 tbsp maple syrup
1 lime, juiced
Preheat the oven to 190˚C fan/210˚C conventional. Add the cubed bread to a baking tray and drizzle it with 1 tbsp olive oil and a pinch of salt. Toss the bread with your hands, until the pieces are fully coated in olive oil. Bake the croutons for 10-12 until crispy and golden around the edges.
Next, brush the ears of corn with olive oil and heat a griddle pan or cast iron over medium high heat.
Once hot, add the ears of corn to the skillet. Cook them for 3-4 minutes on each side, until charred throughout - this will take 18-20 minutes in total.
Transfer the ears of corn into a large bowl and cover with foil or a tea towel for a few minutes - this helps the corn kernels soften and stay juicy.
Holding the corn upright, slice the kernels off the cob with a sharp knife. Transfer the corn kernels into a large bowl. You can also do this directly into a bowl, by standing the corn in a glass inside the bowl and slicing it there.
Finely slice the spring onions, chives and coriander and add them to the bowl with the corn. Toss to combine them together, then add the chopped lettuce, sliced avocado and croutons.
In a glass or small bowl, mix together 3 tbsp olive oil, lime juice, maple syrup and ½ tsp salt.
Pour the dressing over the salad, and toss everything to combine it.
Serve the salad with a couple lime wedges, a sprinkle of flaky salt and fresh coriander.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.