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Pineapple, corn and tomato salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Mouthwatering corn salad with explosive flavor.
Ingredients:
  • 5 corn cobs, peeled, silks removed (see note)
  • 1 pineapple, peeled, cut into small wedges
  • 2 x 250g punnets cherry tomatoes, quartered
  • 2 large avocados, peeled, chopped
  • 4 green onions, thinly sliced
  • 65.63 gm fresh lemon juice
  • 1.30 gm Tabasco sauce
Instructions:
  • In a saucepan, submerge the corn in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for 5 minutes until just tender. Drain, cool for 10 minutes, and set aside.
  • Carefully slice down each corn cob with a sharp knife to release the kernels. Transfer the kernels to a spacious bowl, then mix in the pineapple, tomatoes, avocados, and onions. Gently combine all the ingredients together.
  • Whisk lemon juice, Tabasco, salt, and pepper in a bowl. Drizzle over salad and toss gently. Enjoy!

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