Colourful corn salad

This corn and avocado side salad adds a splash of Mexican colour and flavour to the dining table.

Bring a saucepan of water to the boil over high heat. Add corn kernels. Cook for 3 to 4 minutes or until corn is tender. Drain. Rinse under cold water.
Combine corn, coriander, onion, avocado, tomatoes, lime juice and oil in a large bowl. Season with salt and pepper. Serve.

Source

4 bi-colour corn cobs, kernels removed

1/3 cup chopped fresh coriander leaves

1 small red onion, finely chopped

1 small avocado, finely chopped

250g cherry tomatoes, quartered

1/4 cup lime juice

2 tbsp olive oil

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