Chargrilled Corn Salsa

• 2 corn cobs, trimmed
• 250 g cherry tomatoes, quartered
• 12 small red onion, halved, thinly sliced
• 1 small avocado, diced
• 2 tablespoons lime juice

1. Heat a barbecue plate or chargrill to a high heat.
2. Cook corn, turning, for 8 to 10 minutes or until charred.
3. Transfer corn to a chopping board and allow to cool.
4. Cut kernels from the cobs and place them into a bowl.
5. Add tomato, onion, avocado and lime juice.
6. Season with salt and pepper.
7. Toss to combine.

corn cobs, cherry tomatoes, red onion, avocado, lime juice

Taken from www.food.com/recipe/chargrilled-corn-salsa-484323 (may not work)