Chipotle Corn Salad
This colourful salad brings together sweetcorn kernels charred with smoky chipotle paste, juicy cherry tomatoes, and creamy avocado slices. It is all tossed with crisp Little Gem lettuce and a tangy lime and red onion dressing, then finished with crunchy toasted macadamia nuts and fresh coriander. Ready in just 30 minutes, it makes a fantastic starter or side dish for four people.
Ingredients
- 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
Method
- Combine the thinly sliced red onion with the red wine vinegar, a pinch of salt and the sugar. Leave this to one side.
- Boil a large pan of salted water, add the corn cobs and cook them for 4 mins until partially tender. Drain and rinse under cold water to cool, then pat dry. Hold each cob upright and slice down the sides to remove the kernels, discarding the core.
- In a large frying pan, heat the butter until foaming. Add the corn kernels, chipotle paste and a good pinch of salt. Cook for 6-8 mins until the corn is blackened in spots, avoiding stirring too frequently. Take off the heat and mix in the halved tomatoes. Set the pan aside.
- Whisk the extra virgin olive oil, lime zest, lime juice and most of the chopped coriander into the pickled onions to create a dressing. Season it to taste. Toss the dressing with the quartered lettuce and arrange on a platter. Top with the avocado slices, followed by the chipotle corn mixture. Finish with the chopped macadamia nuts and the rest of the coriander.
Nutrition (per serving)
Calories401 kcal
Fat33 g
Saturates8 g
Carbs14 g
Sugars8 g
Fibre9 g
Protein7 g
Sodium160 mg
Recipe details
Skill levelEasy
CategorySide dish
DietGluten-free, Vegetarian
