Charred Corn with Avocado and Black Bean Salad
Serves 6, Prep and Cook: 25 mins
50g butter, melted 2 x 425g packets corn
cobbettes 1 small iceberg lettuce, finely
shredded 400g can black beans, drained,
rinsed 2 avocados, sliced DRESSING 120g sachet Mexican Spice
Stir In Seasoning ½ small red onion, finely chopped ¼ cup finely chopped fresh
coriander ½ cup olive oil ¹⁄³ cup lime juice 1 tsp caster sugar 1 tomato, finely chopped 1 To make dressing, place 1 tablespoon of the seasoning in a jug. Add onion, coriander, oil, juice and sugar. Whisk well to combine. Season with salt and pepper. Stir in tomato. 2 Combine butter and remaining seasoning in a large bowl. Add corn. Toss well to coat. Season with salt and pepper. 3 Heat an oiled, large, barbecue grill plate over a medium heat. Add corn. Cook, turning occasionally, for about 8 to 10 minutes, or until charred and tender. Remove. 4 To serve, place lettuce, beans and avocado on a serving platter. Spoon over dressing. Arrange corn around salad.