American-Style Corn Salad With Ranch Dressing

Boil a full kettle

Add your sweetcorn cobettes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 5-7 min or until tender and bright yellow

Once done, drain and set aside to steam dry

Meanwhile, chop your chives finely

Peel and finely chop your shallot[s]

Combine your natural yoghurt, white wine vinegar, chopped shallot, half the chopped chives (save the rest for garnish!) and dried oregano in a bowl

Add 2 tsp [3 tsp] [4 tsp] cold water and a generous pinch of salt and stir it all together – this is your ranch dressing

Wash your lettuce and pat dry with kitchen paper, then tear into rough pieces

Chop your cherry tomatoes in half

Add the torn lettuce and halved cherry tomatoes to your serving plate

Season the tomatoes with a pinch of salt

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely

Crumble your feta roughly

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the drained sweetcorn cobettes and cook for 3-5 min or until beginning to char

Tip: Use tongs to move the corn around for even charring

Once done, stand the charred corn upright and carefully slice the corn from the cobs using a sharp knife