Corn salad

Jane Strode

Photo: John Paul Urizar

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Serving size: Serves 8
Cooking time: Less than 60 minutes

Corn salad

INGREDIENTS

8 corn cobs, hulled, washed
2 avocados, cut into 1/2 cm pieces
400g mixed cherry tomatoes, cut into quarters
1 cup coriander leaves
70ml extra-virgin olive oil
30ml sherry vinegar

METHOD

Preheat a barbecue to high. Grill corn until charred on all sides. Remove from heat and slice kernels from corn. Place in a bowl and season with salt and pepper. Add remaining ingredients and toss to combine.

Toni Paterson's wine match: 2012 Hewiston Lu Lu Adelaide Hills, $23. 2012 Wither Hills Sauvignon Blanc, $26.