Zubereitung

1. 1

   Char the corn cobs on a hot grill or in a grill pan, turning, until the kernels are golden with dark blistered spots here and there. Let them cool slightly.

2. 2

   Stand each cob upright and slice the kernels off close to the core with a sharp knife, collecting them in a bowl.

3. 3

   Dice the avocados, mince the red onion very finely and roughly chop the cilantro. Add everything to the corn.

4. 4

   Whisk the lime juice with the olive oil, salt, pepper and chili flakes, pour over the salad and fold together gently so the avocado stays in neat pieces. Let it sit briefly before serving.