Grilled corn salad

I love this for summer, it's filling, healthy and tasty. You can grill the corn on the cob on the bbq or dry roast them on a flat heavy weight frying pan on the hob.

Course: Salad

Cuisine: American, Mexican

Keyword: Blood orange salad, Corn on the cob, Grilled corn, Maize

Servings: 4

Ingredients

4 corn on the cobs, as fresh as possible
1 tbsp sugar
1 tbsp salt
1 avocado, sliced
3 spring onions, sliced thinly
large handful cherry or small plum tomatoes, quartered or in eighths
handful fresh coriander leaves
1 small red chilli, chopped finely (optional)

For the dressing:

2 limes, zest and juice
3 tbsps your preferred salad dressing oil
1 tsp salt

Instructions

Using a large saucepan, cover the corn on the cobs with boiling water, the salt and sugar. Boil for 10 minutes then remove and drain.
Put the corn on the cobs on either a bbq or dry roast on the hob. Keep turning so you get it slightly blackened on each side.
Put the cooked corn on the cobs in a glass (to stop it slipping) in a shallow wide bowl and cutting downwards, shave the corn from the sides of the cob into the bowl.
Add the rest of the ingredients, along with the dressing and serve.