Serve this grilled corn salad on a bed of zesty lime and avocado sauce at your next BBQ to accompany a protein.

INGREDIENTS:

• 3 corn cobs

• 2 zucchinis and/or chokoes

• 1 cup rocket

• 1/4 red cabbage thinly sliced

• 1/4 red onion thinly sliced

• olive oil for cooking

For the avo sauce:

• 1 avocado

• 1/2 cup coriander leaves

• 2 limes juiced

• 1 garlic clove minced

• 1 tbsp olive oil

• 1/2 tsp smoked sweet paprika

METHOD: 

To make the avocado sauce:

1. Combine all ingredients into a food processor or blender, blitz until the sauce is a smooth consistency. Set aside.

2. Remove the corn husks and place on a hot grill or BBQ, allow them to burn slightly, turn frequently. Remove off the grill and allow to cool before slicing the corn kernels off the cobs.

3. Slice the zucchini’s/chokoes into 5mm thick slices, place in a mixing bowl along with a drizzle of olive oil and toss to coat. Grill on the BBQ Grill until grill marks appear, flip over and cook the other side. Remove from the grill and set aside.

4. In a large mixing bowl combine the grilled corn kernels, grilled zucchini/chokoe slices, rocket, thinly sliced red cabbage and red onion. Toss to combine.

5. Serve the avocado sauce spooned and spread out on the base of 2 large plates, pile the salad up in the middle.

Serves: 2

Prep / cook time: 25 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here