Ingredients:

  • 4 cups (600g) fresh sweet corn kernels
  • 1 medium (110g) red bell pepper, finely diced
  • 1/2 cup (50g) red onion, finely diced
  • 1 large (150g) avocado, cubed
  • 1/4 cup (30g) fresh cilantro, chopped
  • 1/2 cup (60g) crumbled feta cheese
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (2g) ground cumin
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat a large cast iron skillet or non stick pan over medium high heat without adding any oil. Note: A dry pan creates better charring.
  2. Add corn kernels in a single layer. Let them sit undisturbed for 2-3 minutes until you see dark charred spots develop, then stir and cook for another 2 minutes.
  3. Remove the corn from the heat immediately and let it cool for a few minutes. Note: This prevents the avocado from wilting later.
  4. In a large mixing bowl, combine the charred corn, diced red bell pepper, and diced red onion.
  5. Pour the ingredients for the vinaigrette (olive oil, lime juice, honey, cumin, salt, pepper) into a small jar and whisk or shake until the mixture looks smooth and blended.
  6. Pour the vinaigrette over the corn mixture and toss gently to coat every kernel.
  7. Add the cubed avocado, crumbled feta cheese, and fresh cilantro to the bowl.
  8. Gently fold the ingredients in using a spatula until the avocado is distributed without breaking.