Pineapple, corn and tomato salad

This sensational corn salad creates a flavour explosion in the mouth.

Place corn into a saucepan. Cover with cold water. Bring to the boil, uncovered, over high heat. Reduce heat to medium. Simmer for 5 minutes, or until just tender. Drain. Set aside. Cool for 10 minutes.
Run a sharp knife down each corn cob to remove kernels. Place kernels into a large bowl. Add pineapple, tomatoes, avocados and onions. Toss gently.
Use a fork to whisk together lemon juice, Tabasco, and salt and pepper. Pour over salad. Toss gently to combine. Serve.

Source

5 corn cobs, peeled, silks removed

1 pineapple, peeled, cut into small wedges

2 x 250g punnets cherry tomatoes, quartered

2 large avocados, peeled, chopped

4 green onions, thinly sliced

1/4 cup fresh lemon juice

1/4 tsp Tabasco sauce

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