By Laura Campbell
This salad is my version of the classic Mexican street corn salad, esquites. It's also perfect as an accompaniment to taco or burritos.
If you're not confident with the method of blackening your corn over an open flame or don't have a gas hob, just cut the kernels off the corn cobs and cook them in a frying pan with a splash of olive oil.
Serves 6-8 as a side dish
4 ears corn, freshly washed and husked
1/2 medium green pepper
1/2 medium red pepper
2 whole avocados
5 spring onions, finely sliced
200g mixed cherry tomatoes, quartered
* handful of mint, washed and chopped finely
* handful of coriander, washed and chopped finely
2 limes, zest and juice
Extra virgin olive oil
2 tsp ancho chile powder
2 tsp pickled jalapenos, drained and finely chopped
1/4 cup grated cotija, crumbled feta or Parmesan cheese
Sea salt & cracked black pepper
* you will need equivalent of 1/4 cup chopped herbs, mix and match as desired
Using a pair of heat-proof tongs, carefully rotate your corn cobs over a naked flame (gas cook top or portable gas hob) until hot and slightly blackened. When cool enough to handle, hold each cob over a medium-sized bowl and use a sharp knife to remove the kernels.
Whist still warm, add in the juice and zest of one lime, salt and pepper, the ancho chile powder and a good slug of olive oil. Mix well and set aside.
De-seed your halved peppers and chop each into a rough dice (about 1x1cm). Peel your avocados and remove the stones. Cut each into a similar size dice to the peppers, then squeeze over the remaining lime juice to prevent browning.
Add the peppers and avocado to the corn mix with the rest of the ingredients. Mix well, taste and season as necessary.