Corn & Avocado Salad - Cuisine Magazine - From New Zealand to the World

Name: Corn & Avocado Salad - Cuisine Magazine - From New Zealand to the World
Ingredients: ½ cup basil oil or 2 tablespoons basil pesto mixed with 2 tablespoons extra virgin olive oil; 2 cups cooked corn kernels (cut from 3 large cobs); 2 tablespoons finely chopped red onion; 24 cherry tomatoes, halved; 1 large, just-ripe avocado, cut into chunks; ½ teaspoon salt; ground black pepper

www.cuisine.co.nz

When choosing corn cobs look for fresh husks and light brown tassels. If the tassels are very dark brown and shrivelled, you can guarantee the corn will be over

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Ingredients

½ cup basil oil or 2 tablespoons basil pesto mixed with 2 tablespoons extra virgin olive oil
2 cups cooked corn kernels (cut from 3 large cobs)
2 tablespoons finely chopped red onion
24 cherry tomatoes, halved
1 large, just-ripe avocado, cut into chunks
½ teaspoon salt
ground black pepper