Chipotle corn salad

5-a-day avocado barbecue bbq chipotle fibre folate gluten free macadamia nuts salad side dish summer vegetarian

N/A

Source

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

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

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.

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.

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.