Ingredients:

  • 4 ears fresh sweet corn, husked (about 3–3½ cups kernels) - or 3 cups (450 g) frozen thawed or 15 oz (425 g) canned, drained
  • 1 pint cherry or grape tomatoes (about 12 oz / 340 g), halved - or 3 medium vine tomatoes, seeded and diced
  • 2 ripe avocados, halved, pitted and cut into 3/4-inch (2 cm) cubes
  • 1 small red onion, finely diced (about 1/2 cup / 75 g) - or 3 scallions thinly sliced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/4 cup fresh cilantro leaves, roughly chopped (packed) - about 10 g (or substitute basil or parsley)
  • 2 tablespoons crumbled cotija or feta (optional garnish)
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 2 tablespoons fresh lime juice (from about 1 large lime) (30 ml)
  • 1 teaspoon lime zest (optional)
  • 1 teaspoon honey or agave (optional, balances acidity)
  • 1/2 teaspoon ground cumin (optional, for warmth)
  • 1/2 teaspoon kosher salt (or to taste) - about 3 g
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives or green onion (for color, optional)
  • Lime wedges, to serve (optional)

Instructions:

  1. Prepare the corn. Option A (charred): Preheat grill or a cast-iron skillet over medium-high. Brush ears lightly with oil and grill 8–10 minutes, turning, until charred in spots. Let cool slightly, then slice kernels off the cob.
  2. Prepare the corn. Option B (sauté): Slice kernels off the cob. Heat 1 tablespoon oil in a skillet over medium-high and cook kernels 6–8 minutes, stirring, until edges brown.
  3. Prepare the corn. Option C (no-cook/blanched): For raw-sweet corn, cut kernels raw or blanch 1 minute then shock in ice water to preserve color.
  4. Prep vegetables and herbs: halve tomatoes; dice onion; finely chop jalapeño if using; cube avocados and keep refrigerated until just before combining; roughly chop cilantro.
  5. Make the dressing: whisk or shake olive oil, lime juice, lime zest (if using), honey or agave (if using), cumin (if using), salt and pepper in a small bowl or jar until emulsified. Taste and adjust acidity and salt.
  6. Combine salad: in a large bowl, combine warm or cooled corn, tomatoes, onion and jalapeño. Add most of the cilantro. Pour dressing over the salad and gently toss to coat.
  7. Add avocado and finish: add avocado and fold in carefully to avoid mashing. Taste and adjust seasoning with salt or lime. Sprinkle with cotija or feta and chives if using. Serve immediately or chill 10–15 minutes to let flavors meld.