Summer Salad with Grilled Sweetcorn and Avocado

Preheat a barbecue or griddle pan to a medium-high heat.

Lightly brush the husked sweetcorn cobs with olive oil.

Grill the corn for 8–10 minutes, turning every 2 minutes, until the kernels are tender and lightly charred.

Remove the corn from the heat and leave to cool until it’s easy to handle.

Meanwhile, dice the avocados, halve the cherry tomatoes, thinly slice the red onion and roughly chop the coriander.

Stand the cooled sweetcorn cobs upright and slice the kernels off into a large bowl.

Add the diced avocado, cherry tomatoes, red onion and coriander to the bowl.

In a small bowl, whisk together the olive oil, fresh lime juice, salt and freshly ground black pepper.

Pour the dressing over the salad and gently toss to combine.

Taste and adjust the seasoning if needed, then serve straight away.