Name: Corn Salad with Avocado
Ingredients: 2 corn on the cob (or 400g / 14 oz canned corn, drained); 1 avocado, cut into large dice; 200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice); 2 shallots / scallions, finely sliced or 1 small red onion finely chopped; 1/3 cup finely chopped coriander/cilantro (or parsley); 2 tbsp lime juice or 1 1/2 tbsp lemon juice; 3 tbsp extra virgin olive oil; Salt and pepper

Ingredients

2 corn on the cob (or 400g / 14 oz canned corn, drained)
1 avocado, cut into large dice
200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)
2 shallots / scallions, finely sliced or 1 small red onion finely chopped
1/3 cup finely chopped coriander/cilantro (or parsley)
2 tbsp lime juice or 1 1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
Salt and pepper

Steps

Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.