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Sweetcorn, lemon and avocado confetti salad

Name: Sweetcorn, lemon and avocado confetti salad
Total time: 10 min
Yield: 4
Ingredients: 3 Whole kernel sweetcorn, husks removed and kernels 'shaved' off with a sharp serrated knife (Main); 3 Finely sliced spring onion, use white and some green parts; 1 large Meyer lemon, washed, deseeded and cut into small dice (Main); 1 Ripe avocado, peeled and diced (Main); 1 large Lemon, juice only (Main); 1 Tbsp Extra virgin olive oil; 1 handful Mint leaves, finely sliced

10 min

for 4 people

Lucy Corry

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If you’ve got access to freshly picked sweetcorn, use it raw in this unusual salad. Alternatively, use corn that you’ve roasted as per the recipe above.

Ingredients

3	Whole kernel sweetcorn, husks removed and kernels 'shaved' off with a sharp serrated knife (Main)
3	Finely sliced spring onion, use white and some green parts
1 large	Meyer lemon, washed, deseeded and cut into small dice (Main)
1	Ripe avocado, peeled and diced (Main)
1 large	Lemon, juice only (Main)
1 Tbsp	Extra virgin olive oil
1 handful	Mint leaves, finely sliced

Directions

Put the shaved sweetcorn kernels, spring onions and diced lemon in a serving bowl. Stir to mix, then add the avocado and,lemon juice. Toss gently, then drizzle over the olive oil and scatter with mint leaves. Let sit for 10 minutes for the flavours to mingle before serving.

See more of Lucy's corn stars