Denise says:

  • Nothing says summer quite like fresh corn on the cob. Sweet, juicy kernels paired with creamy avocado, hearty black beans, fragrant herbs, and a tangy sumac dressing create a vibrant salad that's perfect for warm-weather lunches, barbecues, picnics, or entertaining.
  • Packed with colour, texture, and fresh seasonal flavours, this easy salad comes together in under 30 minutes and makes a delicious side dish or light meal.
  • Preparation Time:  30 minutes   
  • Cooking Time:  15 minutes    
  • Serves 4–6

Ingredients:

  • 5 corn cobs, husks removed
  • 1 tablespoon extra-virgin olive oil, divided
  • Dressing
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons mayonnaise
  • 1 garlic clove, finely grated
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine sea salt – divided in ½
  • ½ teaspoon freshly ground black pepper – divided in ½
  • 1 small red onion, thinly sliced into rings
  • Salad
  • 2 medium ripe avocados, peeled and diced
  • 1 red chilli deseeded and finely chopped
  • 1 x 400g tin black beans, drained and rinsed
  • 15g fresh basil leaves, roughly chopped
  • 10g fresh mint leaves, roughly chopped
  • 35g roasted salted pumpkin seeds

Method

  1. Preheat your grill, griddle pan, barbecue, or outdoor grill to medium-high heat.
  2. Brush the corn cobs with 1 tablespoon of the olive oil. Grill for 10–12 minutes, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
  3. Meanwhile, make the dressing. In a small bowl, whisk together the remaining 3 tablespoons olive oil, rice vinegar, mayonnaise, grated garlic, paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth.
  4. Place the sliced red onion in a large serving bowl and pour over a tablespoon of the dressing. Toss and leave to soften while you prepare the remaining ingredients.
  5. Once the corn is cool enough to handle, carefully cut the kernels from the cobs and add them to the bowl with the red onion.
  6. Add the black beans, avocado, red chilli, basil, mint, remaining salt, and remaining black pepper.
  7. Pour over the rest of the dressing and gently toss to combine, taking care not to break up the avocado too much.
  8. Transfer to a serving platter or bowl and scatter over the roasted pumpkin seeds just before serving.
Tips This salad is best served on the day it is made, although the dressing can be prepared up to 2 days in advance.
Tagged in: avocado, BBQ, blackbean, chilli, Picnic, Pumpkin Seeds, red onion, South American, Summer dining, Sweetcorn