Mexican Corn Salad with the Best Herb Dressing

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I wrote about corn in my first book, Superfoods , because I grew up in the middle of Illinois cornfields. I love this stuff so much. Yet another thing I miss from back home is Mexican food. I mean, c’mon, they know how to mix their spices up! So, this salad combines my love of corn with my love of Mexican food, making it a perfect addition to those Mexican-inspired meals.

4 corn cobs

large handful of coriander (cilantro), chopped

1 small red onion, finely diced

1 red chilli (chile pepper), seeds removed and finely chopped

1 large tomato, chopped

coconut oil, for rubbing

For the Dressing

½ ripe avocado, peeled

1 garlic clove, crushed

small handful of coriander (cilantro)

1 tablespoon olive oil

¼ teaspoon chilli (chili) powder

zest and juice of 1 lime

Serves 4

Preheat a large griddle (grill) pan over a medium-high heat. Rub the corn with some coconut oil and grill each cob until the kernels are lightly charred, about 5 minutes, turning occasionally. Remove from the heat and allow to cool.

Meanwhile, blend together all the dressing ingredients in a food processor or blender until smooth. If the dressing is too thick for your liking, add a couple of tablespoons of water.

Now, back to the corn! Using a sharp knife, slice the corn kernels from the cob, then transfer them to a large bowl. Add the chopped coriander, red onion, chilli and tomato, drizzle over the dressing and toss to combine.

This salad can be served immediately, while the corn is still warm, or make it ahead and eat it later.