Christmas in our home is always a mix of cultures, flavours, and traditions. As a Kiwi wife and Indian husband, we’ve created our own special blend of European and Indian food for the holiday table. This year, we decided to include a simple, fresh Charred Sweetcorn & Avocado Salad – a vibrant addition to our usual spread.
Now, when I say it was one of many dishes, that’s no exaggeration! The star of the meal was, of course, my husband’s famous Turkey Korma – a rich, spiced turkey curry that’s been a family favourite for years.
Another highlight was Ananda’s Char Kway Teow, cooked on the BBQ. There’s something magical about watching the flames burst up as the noodles hit the hot grill, filling the air with that irresistible smoky, umami-rich scent. We all stood around the BBQ, waiting in anticipation as the dish came together. I love to remember that– the sizzle, the smell, and the flavours all blending together.
And alongside it, we also had the traditional European Christmas fare: prawns, salads and fresh summer vegetables. But, I have to say, the Charred Sweetcorn & Avocado Salad was a nice addition. It was light, refreshing, and the smoky sweetness of the corn paired perfectly with the creamy avocado – a lovely contrast to the heavier curries and spicy dishes.
How I Made the Salad
This salad is incredibly simple to make but packs a punch in terms of flavour. You start by charring fresh corn cobs in a hot pan – this gives the corn a smoky, slightly caramelised flavour. Once the corn is done, I slice the kernels off the cob and add them to a bowl with chunks of creamy avocado, crunchy cucumber, and fresh coriander. The dressing is a quick mix of extra virgin olive oil, white vinegar, whole grain mustard, and crushed garlic – tangy and just the right amount of kick. I tossed it all together, seasoned with salt and pepper, and served it fresh. I love sweetcorn!
A Christmas Day to Remember
Our Christmas was filled with the smells of curry and spices, the joy of blending our two cultures. From my pavlova (you can find the recipe here!) to Nisha’s indulgent raspberry trifle, we really went all out on the desserts. But in the end, it’s the food that brings us all together. Whether it’s Turkey Korma or Charred Sweetcorn & Avocado Salad, we love to celebrate the diverse flavours that make our Christmas so special.
I hope this Charred Sweetcorn & Avocado Salad brings a bit of fresh joy to your own holiday table. It’s simple, flavourful, and brings a taste of summer to the festive season – no matter where you are in the world.
Enjoy, and happy cooking! 😊
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🌽🥑✨🌿🍋🍴
Charred Sweetcorn & Avocado Salad
This vibrant salad combines the smoky flavour of charred sweetcorn with the creamy richness of avocado, all brought together by a tangy mustard vinaigrette. Perfect for a light, healthy meal or a side dish at your next BBQ.
- Tips:
- For extra smoky flavour, use a grill or BBQ to char the corn instead of a pan.
- Add a finely chopped chili or chili flakes to the dressing for a spicier kick.
- Best served fresh to keep avocado creamy and vibrant.
- Based on a recipe by Claire Aldous, Dish Magazine
Recipe credit:
Ingredients
- 3 fresh cobs of corn
- Salt & pepper, to taste
- 1 small cucumber, sliced
- 2 ripe but firm avocados, cut into chunks
- ¼ cup fresh coriander leaves
- 3 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar
- 1 Tbsp whole grain mustard
- 2 cloves garlic, crushed
Dressing:
Directions
- Char the Corn: Heat a large pan over medium-high heat. Cook corn cobs, turning occasionally, until kernels are charred and golden (about 10–12 minutes). Let cool slightly, then slice kernels off the cob.
- Prepare Salad Ingredients: In a large bowl, combine charred corn, cucumber, avocado, and coriander. Season with salt and pepper.
- Make Dressing: Whisk olive oil, vinegar, mustard, and garlic until combined.
- Toss Salad: Pour dressing over salad and toss gently to coat.
- Serve: Transfer to serving dish and enjoy immediately, or chill for up to 30 minutes.
Nutrition
Per Serving: 250 calories; 20 g fat; 18 g carbohydrates; 3 g protein; 6 g fibre; 5 g sugar.
📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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looks amazing! Can’t wait to try when the sweet corn returns in a few months to the northern hemisphere. Thanks for sharing!
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I’m glad you think it looks amazing! Sweet corn is definitely a treat to look forward to. Let me know what you think when you get a chance to try it!
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What a feast you had! The salad with the corn and avocado looks divine😋
Happy New year 🎊🕛
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Thank you! It was a delicious meal, and I’m glad you liked the salad. Wishing you a fantastic New Year filled with joy and good food! 🎉🥑
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Thank you 😊
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