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Corn, Avocado and Olive Salsa
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
2 1 90 g 3¼ oz</
Method
- Cook the corn in boiling water for 5 minutes, or until just soft. Drain, cool and pat dry with paper towels. Using a large sharp knife, cut the kernels from the cobs and place in a single layer on a foil-lined baking tray. Grill (broil) for 10 minutes, or until the corn is golden brown, turning the kernels once. Allow to cool.
- Chop the avocado
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