Charred corn, cherry tomatoes and avocado salad with mango dressing
• 2 cups/260g corn (fresh or frozen)
• 2 cups/250g cherry tomatoes
• 1 Hass avocado
• 3 T (about) mango dressing (below)
• Fresh mint and basil to taste
• Salt and pepper to taste
• 1 Puff pastry sheet (245g or 8.8oz)
• 2 2/3 cups/390g mango chopped (1 large mango)
• 1/2 cup/80g Apple cider vinegar
• 1 tsp Kosher salt
On a grill or on a hot sauté pan, char the ears of corn while rotating them on their sides. If it is loose corn, then simply add to the hot pan making sure they have space to move and are not overcrowding the pan. Don’t move them around too much so that you give the kernels time to char. Mix as you see them getting black.
If using the ears of corn, place them standing up on a cutting board and run your knife on their sides from top to bottom.
Cut some of the cherry tomatoes and leave some whole. I like the combination of textures.
Cut the avocado into medium pieces.
Arrange the corn, tomatoes and avocado on you serving bowl. Tear some mint and basil with your hands. The basil is an unexpected flavor combination with the corn but I found it very interesting. The mint goes wonderful with it and gives a nice freshness to the dish.
Serve with some of the mango dressing to taste. If I’m serving right away, I like to toss the salad with it. Otherwise I put some on the bottom of the dish and little dollops on top until I’m ready to serve. Sprinkle with some salt and pepper.
This is a beautiful and refreshing dish for any hot summer day!