Chipo­tle corn salad

BBC Good Food - - California Cool -

SERVES 4 PREP 20 mins COOK 10 mins EASY V

1 small red onion, thinly sliced 1 tbsp red wine vine­gar pinch of sugar 4 corn cobs 30g but­ter 1 heaped tbsp chipo­tle paste 300g cherry toma­toes, halved 3 tbsp ex­tra vir­gin olive oil 1 lime, zested and juiced small bunch co­rian­der, roughly chopped 2 Lit­tle Gem let­tuces, each cut into quar­ters 50g macadamia nuts, toasted and roughly chopped 1 av­o­cado, sliced

1 Mix the red onion with the vine­gar, a pinch of salt and the sugar. Set aside.

2 Bring a large pan of salted wa­ter to the boil, add the corn and cook for 4 mins un­til partly ten­der, drain then rinse un­der cold wa­ter to cool. Pat dry then, hold­ing the corn up­right, slice down the sides of each cob to re­move the corn ker­nels. Dis­card the core.

3 Heat the but­ter in a large fry­ing pan over a high heat un­til foam­ing, tip in the corn, chipo­tle paste and a good pinch of salt. Cook the corn for 6-8 mins un­til black­ened in places – don’t stir too of­ten. Re­move from the heat and stir in the toma­toes, then set aside.

4 Stir the oil, lime zest, juice and most of the co­rian­der into the onions to make a dress­ing. Sea­son to taste, then toss with the let­tuce and tip onto a plat­ter. Scat­ter over the av­o­cado, fol­lowed by the chipo­tle corn mix. Top with the nuts and re­main­ing co­rian­der.

GOOD TO KNOW fo­late • fi­bre • 3 of 5-a-day • gluten free PER SERV­ING 401 kcals • fat 33g • sat­u­rates 8g • carbs 14g • sug­ars 8g • fi­bre 9g • pro­tein 7g • salt 0.4g

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