4 ears of corn (mielies); husked
Olive oil and coarse salt; for drizzling
1 avocado; cubed
2 tbsp. fresh coriander; chopped
For the dressing:
1 medium red onion; thinly sliced
Juice of 2 limes
2 tbsp. olive oil
2 tsp. paprika or smoked paprika
Good pinch of salt and freshly ground black pepper
Preheat oven to 200°C.
Drizzle the corn with olive oil and sprinkle with salt.
Roast for 30–40 min., turning a few times during roasting until tender and the corn has begun to caramelise.
Let the corn cool.
Mix the onion, lime juice, olive oil, paprika and season with salt and pepper and set aside.
When the roasted corn is cool, use a sharp knife to cut the kernels from the ear (top down) and place in a bowl.
Mix in the avocado, coriander and onion dressing.
Taste and adjust the seasoning or add more lime juice if required.
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