)
Preparation
- Cook the corn cobs for crunch 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.
- Remove the kernel from the corn and mix with the kidney beans for bulk, avocado to add creaminess, cucumber and coriander. Drizzle over the lime juice for a bit of zing with a little olive oil and toss to combine.
- Adjust the dressing and seasoning to taste, then serve.
This crunchy, refreshing Mexican corn 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.