- 1 corn on the cob, husked
- 4 cups of Batavia lettuce, washed
- 1 Big Avocado or 2 medium size, peeled and sliced
- 3 vine tomatoes, quartered into wedges
- 1/2 red onion, sliced thinly (If the red onion is too strong, soak the slices in ice water for 10 minutes to mellow the flavour)
- Heat a grill pan over a medium heat (or you can use your BBQ for this if you like!)
- Add your shucked corn to the hot grill pan/BBQ and cook, turning occasionally, until golden brown. It will take about 20 minutes.
- Let the corn cool then cut the kernels off the cob with a knife. Set aside.
- Prepare the salad by placing the chopped lettuce in a serving bowl. Add the cooled corn on top along with the avocado slices, tomato wedges, and red onion slices.
Creamy Honey Mustard dressing
- ½ cup plain Greek yogurt
- ¼ cup olive oil
- ¼ cup mustard (dijon or wholegrain)
- 3 tablespoons honey, to taste
- ½ a lemon, juiced
- 1 clove garlic, pressed or minced
- ½ tsp salt
- 10 twists of freshly ground black pepper
- In a bowl, combine all of the ingredients. Whisk until blended.
- Taste, and season with additional salt/pepper if necessary
