Spicy Mexican Corn + Avo Salad

A dish to make right now while sweet corn is at its best. So simple, it will be on the table in 20 minutes max. The spicy mayo plays off against the sweet corn, salty feta and creamy avocado. The lime cuts through everything. Serve as a dip with corn chips or a salad with seafood, grill meats or a nice tomato salad.

INGREDIENTS
3 head of corn, husk removed

1 small red capsicum, finely diced

1 small red onion, finely diced

1 bunch coriander, roughly chopped

½ Jar GOOD FAT Chilli Mayo

2 limes

Salt, fresh ground black pepper

1 large avocado

1 tbsp smokey paprika

100g firm feta cheese, crumbled

METHOD

Bring a large pot of water to the boil, season lightly with some salt and cook the corn for 6 minutes then drain, rinse under cold water to cool and cut the corn from the cobb and into a bowl.

Add the capsicum, onion, coriander, mayo, juice of 1 lime, season with salt, pepper and mix to combine.

Spoon the mix onto a serving plate, cut the avocado into small wedges and place it over the salad with the feta and paprika to finish.

Serve with extra limes and corn chips if desired!
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