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Sweet corn, Tomato and Avocado Salad

Serves 6-8
Sweet corn, Tomato and Avocado Salad

6 ears fresh sweet corn
2 large red outdoor tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon finely chopped shallot
2 tablespoons torn basil leaves
1 ripe but firm avocado, halved, stone removed and peeled

[US Measurements | Metric ]
1 Remove the husks and silks from corn cobs. Cook the sweet corn in plenty of boiling water for 10-20 minutes (allow 10 minutes or less for fresh-picked cobs and 20 minutes for cobs which have been picked a day or two). Drain and drape with a piece of absorbent kitchen paper (this keeps in steam and keeps the kernels moist and plump - they dry and turn wrinkly otherwise). When the corn is cool enough to handle, slice off the kernels and transfer to a platter.

2 Cut the tomatoes into quarters, cutting out the cores, and flick out as many seeds as possible. Cut the flesh into dice, put in a sieve and leave to drain for 10 minutes.

3 Mix the oil, lemon juice, mustard, salt, pepper, shallot and basil together in a bowl. Top the sweet corn with the drained tomatoes and diced avocado, whisk then dressing and pour it on. Give a gentle stir to amalgamate, then serve immediately.

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