I N S T R U C T I O N S

start by cooking your corn cobs for around 10-15 minutes in salted water until tender

meanwhile finely chop your red onion, coriander and jalapeños and transfer to a bowl, add your lemon zest 

once your corn is cooked, transfer the cobs to a grill or pan and sear until browned

carefully cut the corn kernels off the cob and add to your other ingredients 

drizzle with olive oil and lime juice, mix until everything is evenly coated and add salt and pepper to taste 

I like to serve the salad on a crispy corn tortilla with avocado, hot sauce and vegan sour cream as a snack.