Corn and Avocado Salsa

I'm not a very patient person. I vent when I have to queue at the supermarket, wait for my kids to tie up their shoe laces, watch as my tea takes its merry time to brew or sit in the car halfway down our driveway as my husband runs back inside the house to find his wallet, keys, sunglasses... But I was able to stand over two corn cobs and remove all those little kernels you see right there. Yup, the person with just about the least amount of patience in the wrrrrrrld, ran a knife down the cobs until all those little yellow baby-tooth-shaped niblets where all over my kitchen counter (and floor). There might have been a teeeeeny amount of whining, but it was mostly done under my breath. Are you impressed? I'm not sure why not.



Corn and Avocado Salsa
from Bill Granger's Easy
Serves 4

2 fresh corn cobs
3 shallots, finely sliced
1 large avocado, stoned and roughly diced
1 teaspoon sesame oil
2 tablespoons lime juice
2 teaspoons sambal oeleck
1 teaspoon caster sugar
sea salt
freshly ground black pepper

Cut the kernels off the cobs and blanch on a saucepan of boiling water for 1 minute, until bright yellow and cooked. Refresh under cold water and drain well. Place in a large bowl with the shallost and avocado.

Combine the sesame oil, lime juice, sambal oeleck and sugar in a small bowl and stir until the sugar has dissolved. Gently toss through the salad and season with sea salt and freshly ground black pepper.

Great served with Two Bean Chilli (or for breakfast)   :-)