Corn and pomegranate salad (26.11.15)

4 corn on the cobs
2 avocados
2 tbsp lime juice
2 spring onions, chopped
¼ cup coriander leaves, roughly chopped
½ red onion, finely chopped
Cayenne pepper, to taste
Pomegranate seeds, to garnish
flour tortillas
Vegetable oil, to shallow fry

Method

Preheat a char-grill plate to hot. Remove husks and silk from corn.
Cook on grill for 15-20 minutes, turning occasionally, until tender and lightly charred. Cool, then use a small sharp knife to cut kernals from cobs.
Meanwhile, cut or tear tortillas into wedges
Heat 1 cm oil in a large frying pan over medium-high heat and cook tortilla pieces in batches for a few seconds each side or until golden brown. Drain well on paper towels. Dice avocado and place in a bowl. Drizzle with lime juice and turn gently with fingers to coat. Mix in corn kernals, spring onion, red onion, and coriander. Season with salt and a little cayenne pepper to taste. Drizzle with pomegranate. Serve with freshly toasted tortilla wedges.

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