Corn, Avocado and Olive Salsa

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 sweet corn cobs
  • 1 avocado
  • 90 g ( oz</


  1. 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.
  2. Chop the avocado