500g corn cobs

2 avocados, diced

1 red onion, diced

1 punnet cherry tomatoes, diced

Coriander, finely chopped

Juice of 1 lime

1 1/2 tbsp olive oil

Pinch of flaky sea salt

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Begin by cooking the corn. Bring a large pot of water to a boil, then add the corn cobs. Boil for 5-7 minutes or until tender. Once cooked, remove the corn from the water and allow it to cool slightly.
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs.
In a large bowl, combine the corn kernels, diced avocados, diced red onion, and chopped cherry tomatoes.
For the dressing, mix together the lime juice, olive oil, and flaky sea salt in a small bowl.
Pour the dressing over the salsa ingredients and toss everything together gently to combine.
Finish by stirring in the fresh coriander and serving immediately.

If you like heat, add some finely chopped chili or jalapeño.

For a different twist, substitute lime juice with lemon juice.

Crumbled feta or cotija cheese can be added for extra creaminess and a salty touch.

For a smokier flavor, grill the corn instead of boiling it.

Enjoy this salsa fresh, as it may brown if stored for too long, especially with the avocado.