Mexi-Style Grilled Sweetcorn and Tomato Salad
In between a salsa and a salad, this dish celebrates some of summer’s stars: sweetcorn, avocado, jalapenos, and Curious Cropper’s range of weird and wonderful tomatoes.
Immerse the corn cobs in boiling water and cook for a few minutes till tender. As an optional step, brush a little oil on the cooked corn cobs and grill on the BBQ or in a pan for a few minutes, turning, to give them a bit of char. Slice the corn kernels from cobs and discard cobs.
Combine corn kernels with tomato, avocado, red onion, jalapeno, coriander and pink pickles.
Combine dressing ingredients, season to taste with salt and pepper and more salsa verde sauce desired, toss through salad and serve.
3 cobs sweetcorn, peeled
250g Curious Cropper tomatoes, mix of Little Horrors and Medley, quartered
1 large Curious Cropper Spanish Green tomato, diced
2 avocados, diced
1/2 small red onion, finely sliced
1 jalapeno or green chilli, deseeded and finely sliced
Generous handful coriander leaves
1 heaped Tbsp The Lucky Taco Pink Pickles
For the dressing:
1 Tbsp Alderson's Salsa Verde
1/4 cup olive oil
Juice 1-2 limes