Cilantro, Corn & Avocado Salad

Built like a salad, not a salsa. The cilantro is measured in cups and dressed directly, so it behaves like the greens in the bowl.

Why the cilantro matters here. Cilantro is the only thing keeping sweet corn and rich avocado from collapsing into one soft note. Take it out and the bowl has no top end at all.

Home kitchen · 4 to 6 servings

• 3 cups Fresh cilantro, leaves and tender stems, roughly chopped
• 6 ears Sweet corn, husked
• 3 Ripe avocados, cut in large cubes
• 2 cups Cherry tomatoes, halved
• 2 Cucumbers, seeded and diced
• 1 small Red onion, sliced paper-thin
• 4 Limes, juiced
• 1/3 cup Extra virgin olive oil
• to taste Sea salt, black pepper, Tajín

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Char the corn over a live flame or in a dry skillet until blackened in patches. Cut the kernels off while warm.
2. 2 Toss the hot kernels with the lime juice, olive oil and salt and leave to cool 10 minutes.
3. 3 Soak the sliced onion in a little of the lime juice separately — it turns pink and loses its bite.
4. 4 Fold in the cucumber, tomatoes and onion, then the cilantro, then the avocado last so the cubes stay whole.
5. 5 Season, dust with Tajín, and serve within the hour.