Charred Corn, Tomato & Avocado Salad Recipe | Abel & Cole
Charred Corn, Tomato & Avocado Salad
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Prep: 20 mins
Cook: 5 mins
Sweetcorn kernels love a lick of smoky heat, and mix marvellously with toasted cumin and sweet garlic, all tumbled with creamy avocado and juicy tomatoes into a refreshing salad topped with a flurry of fresh herbs.
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319 kcal
(per portion)
Ingredients you'll need
  • 2 sweetcorn cobs
  • 1 garlic clove
  • 1 tbsp cumin seeds
  • 400g vine tomatoes
  • 1 avocado
  • 1 lemon
  • A handful of flat leaf parley
  • A handful of basil
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel the husks and fibres away from the sweetcorn cobs and discard. Slice a sliver from the base of each cob so it can stand upright. Stand a cob in a large shallow bowl and run a sharp knife down the sides to remove the kernels. Repeat with the other cob. Peel and grate or crush the garlic clove.

  • 2.

    Place a dry frying pan on the hob for a few mins. When warm, drizzle in 1 tbsp olive oil and add the sweetcorn kernels with a large pinch of salt and 1 tbsp cumin seeds. Toast for 4 mins, tossing the pan regularly till most of the kernels are golden.

  • 3.

    Add the garlic and cook for a further 1 min, stirring. Tip the cooked corn into a large bowl to cool.

  • 4.

    While the corn is cooling, chop the tomatoes into 2cm-thick cubes. Add to the bowl with the corn.

  • 5.

    Halve the avocado and scoop out the flesh with a spoon, discarding the stone. Cut the avocado into chunks of a similar size to the tomato. Add them to the bowl. Zest and juice the lemon over the top and lightly toss together. This will stop the avocado from browning.

  • 6.

    Finely chop the parsley stalks and roughly chop the leaves. Tear the basil leaves. Add the herbs to the bowl. Drizzle in ½ tbsp olive oil and add some salt and pepper. Toss together. Taste the salad and add more salt or pepper if you think it needs it, then serve.

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