Grilled Corn Salad with Burrata | Summery & Fresh

Roast the corn on the cob in a grill pan or on the grill all over for about 8–10 minutes until lightly browned. Then let them cool slightly and cut the kernels off the cob with a sharp knife.

Halve the cherry tomatoes, halve the avocado, remove the pit, scoop out of the skin, and cut into bite-sized cubes. Slice the spring onions into fine rings.

Put the grilled corn kernels, cherry tomatoes, avocado, and spring onions in a bowl. Gently mix with the juice of a fresh lime, olive oil, table salt, and freshly ground black pepper.