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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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a good side for chicken or tex-mex style cooking Ingredients:
2 corn cobs, trimmed |
250 g cherry tomatoes, quartered |
1/2 small red onion, halved, thinly sliced |
1 small avocado, diced |
2 tablespoons lime juice |
Directions:
1. Heat a barbecue plate or chargrill to a high heat.
2. Cook corn, turning, for 8 to 10 minutes or until charred.
3. Transfer corn to a chopping board and allow to cool.
4. Cut kernels from the cobs and place them into a bowl.
5. Add tomato, onion, avocado and lime juice. Season with salt and pepper.
6. Toss to combine.
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