Street corn & rocket salad

SERVES 4-6 PREP & COOK TIME 30 MINUTES

1 tablespoon Tabasco chipotle sauce 3 teaspoons lime juice

½ clove garlic, crushed

300g sour cream

2 tablespoons pepitas

(pumpkin seed kernels)

½ teaspoon smoked paprika ½ teaspoon ground cumin

6 corn cobs (1.5kg), husk and silk removed

2 bunches (250g) rocket, trimmed, chopped coarsely

½ cup (40g) finely grated parmesan 125g fetta, crumbled

1 long green chilli, sliced very thinly 1 Stir the chipotle sauce, lime juice, garlic and sour cream in a small bowl until a smooth drizzling consistency. Season with salt flakes.

2 Heat a small frying pan over medium heat; add pepitas and stir for 30 seconds or until they start to pop. Add paprika and cumin; stir for a further 15 seconds until fragrant. Transfer to a small bowl.

3 Heat a barbecue or char-grill pan over medium heat; cook corn, turning occasionally, for 12 minutes or until lightly charred. When corn is cool enough to handle, cut kernels from cobs, trying to keep some pieces in chunks. 4 Arrange rocket on a platter; drizzle with a little chipotle sour cream; top with corn, parmesan, fetta, chilli and pepitas. Drizzle salad with remaining chipotle sour cream to serve. Not suitable to freeze.