Mexican corn salad with avocado and mango

Light the barbecue or heat the grill pan without oil or butter. Mix the oil with the guacamole herbs and possibly salt.

Brush the corn on all sides with the herb oil and grill in approx. 15 min. Around cooked.

Meanwhile, peel the mango and first cut the flesh from the kernel and then into thin slices.

Cut the cucumbers into thin slices lengthwise with a cheese slicer.

Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into thin slices.

Clean the lime. Grate the green skin of the lime and press 1 half. Cut the other half into slices.

Mix the rest of the oil, the rest of the guacamole herbs, the lime zest and the lime juice into a dressing.

Take the corn cobs from the barbecue and let them cool down until you can grab them.

Put them one by one upright in a deep bowl and cut off the grains with a sharp knife.

Mix the corn in the deep bowl with the dressing and red cabbage. Divide the mango, cucumber and avocado.

Handle carefully. Crumble the feta and sprinkle with (freshly ground) pepper. Place the lime slices on it.