Sweetcorn, avocado and lime, in a bowl that stays crisp
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Sweetcorn brings sweetness, but lime and spring onion stop this salad becoming one-note. Let cooked corn cool before adding avocado. The pieces should stay recognizable rather than turn into a mashed dressing.
For 2 lunch sides, use 250g frozen sweetcorn, 1 ripe avocado, 150g cherry tomatoes, 2 spring onions, 1 tablespoon lime juice, 1 tablespoon olive oil and coriander. Check the corn packet for cooking instructions.
Cook corn thoroughly according to its label, drain and cool promptly. Wash tomatoes, onion and herbs. Halve tomatoes and slice spring onions. Cut avocado around its stone on a stable board, separate halves and remove the stone safely with a spoon. Scoop flesh out and cut into 2cm pieces.
Mix lime and oil in a broad bowl. Add corn, tomatoes and onions, then fold in avocado gently and finish with coriander. Taste before seasoning. Allow 20 minutes. Serve soon after assembly. Refrigerate promptly and use the same day for texture, keeping chilled during transport; cooked corn should never spend hours cooling on the counter.