Full of flavour and colour, this Mexican corn salad is the ultimate side for your next barbecue.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
COOK. STORE. SAVE.
Use leftover sour cream to top tacos, like our Texan-Style Steak Tacos.
From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.
Here's everything you need to fire up the BBQ this Christmas.
There’s no better time to fire up the barbie. Put these fuss-free recipes on the menu and enjoy smoky flavours from the grill.
Tripled smoked over Beechwood chips for a rich, smooth flavour.