chunky guacamole feta salsa
PREP TIME 10 mins, COOK TIME 15 mins
1 corn cob
1 tbsp olive oil
2 ripe avocados, halved, pitted, and cut (see technique, below)
12 cherry tomatoes, halved or quartered, if large
2 large scallions, trimmed and finely chopped
2 heaped tbsp chopped cilantro
juice of 1 lime
1 tsp hot sauce
salt and freshly ground black pepper
1⁄2 cup feta cheese
1 Rub the corn cob with oil and grill for 5–10 minutes, turning occasionally, until lightly charred in places. Alternatively, grill it on a grill pan over high heat, or roast it directly over a gas flame or on a barbecue grill. Set it aside to cool.
2 When cool enough to handle, rest it vertically on a chopping board and, with a sharp knife, cut downward to shear off the kernels (see technique, p152).
3 In a large bowl, place the corn, avocados, tomatoes, and all but 1 tbsp each of the scallions and cilantro. Toss them together with the lime juice and hot sauce, and season well.
4 Place the guacamole in a large bowl and crumble over the feta cheese. To serve, top with the remaining green onions and cilantro.
STONING AND PEELING AN AVOCADO:
1 Slice the avocado lengthwise in half, cutting all the way around the central pit, then separate the two halves by twisting gently.
2 Strike the pit with the blade of a large knife to embed it, then twist and lift the knife to remove the stone.
3 Cut each avocado half in half again. Use a paring knife to lift off the skin gently. Cut into 1⁄2in (1cm) chunks to use in the recipe.