Ingredients

2 corn on the cob (or 400g / 14 oz canned corn, drained)

1 avocado, cut into large dice

7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)

2 scallions, finely sliced or 1 small red onion finely chopped

1/3 cup finely chopped cilantro (or parsley)

2 tbsp lime juice or 1 1/2 tbsp lemon juice

3 tbsp extra virgin olive oil

Salt and pepper

Directions

Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool. 

Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve. 

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