Grilled Corn and Avocado Salad

Grill the ears of corn over direct stove flames or a grill, turning them around with kitchen tongs as they lightly char, for about 2 minutes total. Remove from heat and set aside to cool slightly before handling.

Carefully remove the kernels from the cob by holding the cob vertically over your cutting board or a bowl and sliding a sharp knife downwards, avoiding the tough centre, to release only the kernels. Leftover cob can be saved for making soup. Or discard it.

Toss corn kernels, cubed avocado, spring onions, cilantro, lime juice, salt and pepper in a bowl. Adjust seasoning. Serve as is or cool from the fridge!