This tasty salad will liven up any meal, but is also great as a light lunch or dinner, and would be a a favourite at any summer picnic. It can easily be adapted with frozen or tinned corn if corn on the cob is not available.
Heat a griddle pan over a high heat. Alternatively, use a barbecue or the grill in the oven.
Generously oil the corn cobs, and grill until charred evenly. If corn on the cob is unavailable, use frozrn sweet corn or a drained tin of corn, and fry in a pan until slightly charred.
Allow the corn to cool down, before slicing the kernels off the cob.
Quater the cherry tomatoes.
Cut the chili in half, and remove the seeds, if necessary. Finely dice.
Quarter the avocado, peel, and chop into small dice. Juice the limes, and drizzle over the avocado to prevent it from browning.
Pick the mint leaves off the stalk, and finely slice.
Chop the coriander, stalks and all.
Shred the Baby Gem lettuce.
Toast the pumpkin seeds in a dry pan until they start to pop.
Combine all the ingredients, and adjust the seadoning.
«If ripe cherry tomatoes are unavailable, substitute with grilled peppers.»