Couscous 2 Corn with the Sun Colors
125 g of Organic 2 Corn Molino Filippini
1 small avocado
200 g of datterini tomatoes
1 corn on the cob
1 untreated juicy lemon
a few stalks of chives
4 tablespoons of extra virgin olive oil
salt and pepper
Prepare the Cous Cous 2 Corn Molino Filippini according to the instructions on the package and season with 2 tablespoons of oil. After shelling, transfer it to a bowl. Grate the lemon zest and keep it aside. Squeeze the juice. Peel the avocado cut the pulp into small pieces and dip it in the lemon juice. Wash and cut the tomatoes into wedges. Finely chop the chives. Take the fresh corn on the cob and brown it on a grill pan. Add the avocado with lemon juice, corn from the cob, and sliced tomatoes to the Cous Cous; also add the lemon zest and chives and mix well. Season with the remaining oil and a pinch of pepper and serve immediately or keep it in the fridge for up to 20 minutes before serving.
NOTE. If you don't like the slightly smoky taste of toasted corn on the cob or in the winter season you can use canned corn (140 g of canned corn, drained weight).