Smokey Corn, Bacon and Avocado Salad
Smoked paprika gives this roasted corn an almost barbecued flavour, delicious with the creamy dressing and tangy pickled pink onions.
Hands-on time 30min, plus cooling. Cooking time about 50min. Serves 4
• 600g baby new potatoes, halved
• 2tbsp olive oil
• 2tsp sweet or hot smoked paprika
• 1tsp ground cumin
• 1tbsp light brown soft sugar
• 4 corn cobs, halved widthways
• 8 smoked streaky bacon rashers
• ½ red onion, thinly sliced
• Juice 1½ limes
• 1 large avocado, peeled, de-stoned and sliced
• Handful coriander, leaves picked
FOR THE DRESSING
• 100g soured cream
• 3tbsp mayonnaise
• 1 garlic clove, crushed
• Finely grated zest and juice 1 lime
1 Preheat oven to 220°C (200°C) mark 7. In a large bowl, toss the potatoes with ½tbsp oil and some seasoning. Tip into a medium, shallow roasting tin. In the same bowl, mix remaining oil with the paprika, cumin, sugar and a pinch of salt. Add the corn cobs and mix to coat. Nestle the cobs in between the potatoes and lay over the bacon in a single layer. Cover tin with foil and roast for 25min.
2 Meanwhile, mix the onion in a bowl with ⅔ of the lime juice and a pinch of salt. Set aside to lightly pickle.
3 Uncover the tin and give everything a gentle shake. Return to oven, uncovered, for 20-25min, until potatoes are cooked through and the bacon is crisp. Set aside to cool slightly.
4 Mix together the dressing ingredients in a bowl with some seasoning. In a separate bowl, toss the sliced avocado with remaining lime juice.
5 When just cool enough to handle, cut the corn off the cobs: stand a cob upright on a board and use a large sharp knife to shave the kernels off as close to the core as possible (this will help keep some of the kernels together). Repeat with remaining cobs.
6 Break the bacon into large shards and arrange on a large platter with the potatoes, avocado and most of the corn. Drizzle over most of the dressing. Drain the onions and sprinkle over, followed by the reserved corn and the coriander leaves. Serve with remaining dressing on the side.
PER SERVING 579cals, 14g protein, 40g fat (10g saturates), 37g carbs (10g total sugars), 7g fibre