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Mexican corn salad

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30 mins
(9)
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9 Rating
Mexican Corn Salad
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Method

Cooking time: 30 mins

This refreshing salad recipe is lovely served as a barbecue side dish, but is also a great way of using up leftover corn cobs the next day if someone grilled a few too many.

  1. Cook the corn cobs on the barbecue for 10 - 15 minutes, until golden (alternatively, roast in a hot oven until charred). Once cooked, set aside and leave to cool a little.
  2. Remove the kernel from the corn and mix with the kidney beans, avocado, cucumber and coriander. Drizzle over the lime juice and a little olive oil and toss to combine.
  3. Adjust the dressing and seasoning to taste, then serve.