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Ingredients
- 2 cobs of fresh corn
- 2 ripe avocadoes, diced
- 1 punnet cherry tomatoes, halved
- splash sherry vinegar
- salt & pepper
- splash olive oil
Boil the cobs for three minutes until tender, then cut off the kernels with a knife while standing the cob on its end. Leave aside to cool, then mix gently with the chopped avocados and tomatoes. Add a splash each of olive oil and vinegar to taste, and season well before serving.
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