Charred Corn & Avocado Salad

Ingredients

• 3 husks of corn
• 1 jalapeño
• 1/4 red onion, finely diced
• 3 tbsp pineapple, finely diced
• small handful of coriander, finely chopped
• 1/2 avocado, sliced
• small handful of lime tortilla chips
• 1 tbsp olive oil

FOR THE DRESSING

• 2 heaping tbsp of mayo
• juice of 1/2 a lime
• 1 tsp of Tajin seasoning

Method

1. Lightly brush olive oil onto the corn and jalapeño. Barbecue both until lightly charred.
2. Remove and let cool slightly until you can handle the corn. Use a knife to remove the corn from the cob and transfer to your serving bowl. Cut the jalapeño in half and remove the seeds and skin. Finely chop and transfer to the same bowl.
3. Add the diced red onion, pineapple, and coriander. Gently toss the salad together.
4. In a small bowl, mix the mayo, lime and Tajin seasoning until fully combined.
5. Top the salad with the sliced avocado. Crush the lime tortilla chips in between your hands and top the salad with it. Pour the dressing on top then toss everything together.