THE SALAD:
Boil Corn till cooked - Set aside on paper towel. In a pan add the butter with a dash of the Olive Oil (save the rest for later), wait till u hear a soft sizzling noise then add the Corn turning only once golden. Set aside on a paper towel and let it cool down completely.

Finely chop the Garlic, then add the remaining Olive Oil back to your pan and get that oil hot. Once sizzling add the Garlic and fry till a light golden colour (this will take only 2-3min). Take pan off heat and with a fork remove the Garlic from the oil onto a paper towel. Transfer the Olive Oil used to fry Garlic to a small container. The rest of the now infused Olive Oil will become part of the dressing.

Finely slice/dice the Spanish Onions, add to your mixing bowl.

Once Corn is cold remove the kernels using a knife, add to mixing bowl.

Add the cooled fried Garlic to your mixing bowl.

Using a knife gently carve some square into one half of the Avocado and then grab your spookn and scoop it out directly I to your mixing bowl repeat process to the other half of your Avocado.

THE DRESSING
Squeeze the lemons over a seive directly into the container holding the infused Garlic Olive Oil. Add a generous amount of Salt & Pepper. Pop a lid on your container and shake until dressing combined.

Add dressing to your mixing bowl and gently stir everything through evenly.

EXTRA HINTS:
This great dish would pair up famously with Spanish, Portuguese, South American & Mexican dishes.
You could add some goats cheese or fetta to amp up this dish.
Diced Callipo Mango would also give this Salad a nice kick!