Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish
Prep:15 mins Cook:10 mins
Nutrition per serving
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3 corn on the cobs
1 tbsp olive oil
juice and zest of 2 limes
1 red onion, halved and thinly sliced
big handful of coriander leaves
pinch of salt
Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.