Prep Time

30 mins

Cook Time

10 mins


  • Ingredients

  • 2 corn cobs

  • 1 large avocado, diced

  • 1 large Lebanese cucumber, peeled & diced

  • 1/2 small red or yellow capsicum (pepper), diced

  • 100 grams (3.5 oz) cherry tomatoes, halved

  • 1/4 bunch of coriander (cilantro) chopped

  • Juice of half a lemon

  • 1 tablespoon of olive oil

  • Salt & pepper to taste


This salad is a nice alternative to a green salad.

Pairs well with …..

steak, chicken or salmon

Hints and Tips

This salad can be made couple of hours ahead of time, without the avocado, which you can add just before serving.  For a short cut, replace corn cobs with 400 grams (14 oz) of tinned corn kernels.

Remove husk from corn cobs and place in a large pot with water and bring to the boil.

Once boiling, lower the heat to medium and cook for 10 minutes.

Remove corn cobs from water and allow to cool slightly before removing corn kernels from cob.

Place corn kernels in refrigerator for 15 minutes to cool.

Once the corn kernels are cool, combine in a serving bowl with remaining ingredients and serve.