This is one of those dishes I make when the weather is warm and the avocados are plentiful. The base makes a perfect snack or light meal, but you can easily double it if feeding a crowd, or bulk it out with beans and greens to turn it into a heartier meal.
Ingredients 11
Dressing
1 lime juice
salt, to taste
Salsa
100 g tomatoes, cut into bite-sized pieces
1 avocado, diced
2 ears corn, kernels removed
1 tbsp olive oil
1⁄4 red onion, small, sliced
chilli flakes, to taste
salted ricotta, to taste
coriander leaves (cilantro leaves), to garnish
To Serve
corn chips, to serve
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Method 4
Cut the into bite-sized pieces. If using baby roma tomatoes, I like to cut them in half. Heirloom tomatoes can be cut into chunks, about the same size.
Cook the by heating a tablespoon of in a large frying pan over a medium heat then add the corn to the hot pan with a pinch of salt and cook for 3–5 minutes, stirring frequently until golden brown, watching out for oil splatters. Remove from the heat and set aside.
Combine the , , , and with a generous pinch of salt and chilli flakes, to taste.
Garnish with coriander leaves and a cloud of salted ricotta or crumbled feta (use a microplane for this). Serve with a side of corn chips.
Jessica Prescott's tips
If you don’t have access to salted ricotta, crumbled feta makes a great substitute.
