Grilled Corn Salad

A salad to go with just about anything and everything. But with a bag of tortilla chips and an ice-cold beer, this might just BE dinner.



Grilled Corn Salad
Serves 4

For the Salad:
3 cobs of fresh corn, husks removed
1 red capsicum, finely diced
4 spring onions, finely sliced
1 or 2 Jalapeno peppers, finely chopped
A big handful of coriander leaves, roughly chopped

For the Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lime juice
1/2 Greek yoghurt
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1 teaspoon onion powder
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper

Dash hot sauce

Make the Salad:

Heat a grill pan, or the grilling plate of your barbecue, to high. Place the corn cobs onto the grill. Turn the corn as the kernels begin to bronze-up. Keep turning every now and then until the corn is a lovely, even golden-brown. Let them cool slightly and then slice the kernels off the cobs.

Place the grilled corn kernels into a large serving bowl with all the other salad ingredients. Toss to combine.

Make the Avocado Dressing:

Place all ingredients in a food processor and blend until smooth. 

Dollop the dressing over the salad. Add a little cayenne, hot sauce, salt and lime juice as needed to adjust the seasoning to your liking.