Full of flavour and colour, this Mexican corn salad is the ultimate side for your next barbecue.
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Heat a barbecue grill or chargrill on high. Spray the corn cobs with olive oil spray. Cook, turning, for 20 mins or until tender and lightly charred. Set aside to cool slightly.
Meanwhile, finely chop the white part of the spring onion. Thinly slice the green part of the spring onion. Whisk the sour cream and lime juice in a small bowl until well combined.
Stir in the white and green parts of the spring onion. Season.
Use a small serrated knife to cut down the side of the corn to release the kernels. Arrange the kernels, coriander and avocado on a serving platter and drizzle with the dressing. Sprinkle with fetta and chilli, if using, and serve with lime halves.
From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.
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