Cob salad

Corn, avocado, tomatoes and basil is pretty much all it takes to make Annabel Langbeins colourful summer salad
By Annabel Langbein
Cob salad
  • Rating:
  • Serves: 4, as a side salad
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 cooked corn on the cobs, or 400g cooked corn kernels
  • 4-5 tomatoes, cored and cut in wedges
  • 2 just-ripe avocados, diced
  • A handful of fresh basil
  • 2 tbsp basil pesto
  • 2 tbsp olive oil
  • A pinch of dried red chilli flakes, (optional)


1. Cut kernels off corn cobs if necessary and place in a mixing bowl with the tomatoes, avocados and basil. To make the dressing, shake together the pesto, olive oil and chilli flakes, if using, in a small jar.

2. Add dressing to salad and toss to combine. Makes a great side dish for grilled meats or chicken.

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