Ingredients
Base
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4 Corn Cobs
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1 Bunch of Coriander (optional)
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1 Cos Lettuce
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1 ½ Australian Avocados
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3 Spring Onions
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150 g Manchego or other hard cheese
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1 Jalapeño or green chilli
Dressing
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1 Garlic Clove
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2 Limes
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½ Avocado
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2 tbsp Yoghurt or Sour Cream
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⅓ cup Water
Pickled Red Onion
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2 tbsp Sugar
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2 tbsp Vinegar
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2 tbsp Hot Water
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Pinch of Salt
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1 Large Red Onion (or 2 small)
Method:
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Char the corn over a gas flame, on a barbecue, or under the grill in your oven. Set aside to cool. (Alternatively, you can use canned corn.)
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To make the pickled red onion, combine the vinegar, sugar, and 2 tbsp hot water in a bowl. Thinly slice the onion, then cover with the pickling liquid. Stir occasionally. Let it sit for at least 30 minutes.
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For the dressing, combine ½ avocado, garlic, coriander stems, the juice of 1 lime, yoghurt, salt, and pepper to taste in a blender. Add a splash of water and blend until smooth. Adjust the consistency with more water if needed, and taste to adjust the lime or salt.
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Roughly chop the lettuce, coriander leaves, and remaining avocado. Thinly slice the spring onions and jalapeño. Finely grate the cheese.
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Arrange the chopped vegetables in the bottom of a large salad or serving bowl. Just before serving, top with the dressing, followed by the grated cheese, and scatter over the pickled red onions.
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Toss and serve.
(This recipe was sourced and adapted from australianavocados.com.au)