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Categories:Viewed: 83 - Published at: 5 years ago
Ingredients
- 6 ears of corn
- 1 firm/ripe avocado
- 1/4 cup cilantro leaves
- 1/2 cup queso fresco
- 1 lime. juiced
- 1 teaspoon honey
- 1/2 cup olive oil
- salt and pepper
Method
- Grill the ears of corn until nicely charred. Once the corn has cooled slightly remove the kernels from the cob and set aside.
- Prepare the vinaigrette. In a small bowl whisk together the lime juice, honey and olive oil. Add salt and pepper to taste.
- Cut the avocado into wedges. Drizzle with a small amount of the prepared vinaigrette. Set aside.
- Assemble the salad. Put the grilled corn on a platter. Nestle the avocado in and around the corn. Drizzle with lime vinaigrette. Sprinkle the queso fresco and cilantro on top. Finish with a good pinch of salt.
