Ingredients:

  • 2 cups Sweet Corn Kernels (approx. 320 g)
  • 1 tbsp Olive Oil (15 ml)
  • 1/2 large Red Onion (approx. 75 g), finely diced
  • 1 small Jalapeño or Red Chilli (approx. 10 g), finely diced, seeds and membranes removed
  • 1/2 cup Fresh Coriander (Cilantro) (approx. 15 g), roughly chopped
  • Juice of 2 large Limes (approx. 60 ml)
  • Zest of 1 Lime
  • 1 tsp Ground Cumin (5 ml)
  • 1 tsp Fine Sea Salt (5 g)
  • 1/2 tsp Freshly Cracked Black Pepper (2.5 g)
  • 2 large, Ripe Avocados, diced

Instructions:

  1. Char the Corn: Heat the olive oil in a frying pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they start to brown and char in spots (about 4–5 minutes). Transfer the charred corn to a large mixing bowl and allow it to cool completely.
  2. Combine Aromatics: Add the finely diced red onion, jalapeño (or chilli), and chopped coriander to the bowl with the cooled corn.
  3. Create the Dressing: In a small cup, whisk together the lime juice, lime zest, cumin, salt, and black pepper.
  4. Marinate the Base: Pour the lime dressing over the corn and aromatic mixture. Stir gently and allow this base mixture to rest for at least 15 minutes at room temperature.
  5. Dice Avocado: Just before serving, dice the avocados into generous cubes and add them to the corn mixture.
  6. Add and Fold: Use a large rubber spatula to gently fold the ingredients together. Avoid stirring vigorously, as this will crush the avocado.
  7. Chill the Avocado Corn Salsa for 30 minutes, or serve immediately. Taste just before serving and adjust salt or lime if needed.