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Crunchy Mexican-style corn salad  recipe image

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2 corn cobs corn cob
1 cans can kidney beans kidney beans
(drained and rinsed)
0.5 bunches bunch coriander coriander
(roughly chopped)
1 avocados avocado
(stone removed and chopped)
0.5 cucumbers cucumber
2 limes lime
(juice only)
olive oil olive oil
salt salt
peppers pepper

Crunchy Mexican-style corn salad

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30 min


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.

  1. 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.
  2. 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.
  3. Adjust the dressing and seasoning to taste, then serve.