Quick summer recipe for 4 people, takes only 10 mins; recipe has red onion, red wine vinegar, sugar, corn cobs, butter, chipotle paste, cherry tomatoes, extra virgin olive oil, lime, coriander, little gem lettuce, macadamia nut and avocado.
Chipotle corn salad
Course: Quick summer
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: small bunch coriander, roughly chopped
- Extra Virgin Olive Oil: 3 tbsp extra virgin olive oil
- Red Onion: 1 small red onion, thinly sliced
- Sugar: pinch of sugar
- Butter: 30g butter
- Cherry Tomatoes: 300g cherry tomatoes, halved
- Lime: 1 lime, zested and juiced
- Avocado: 1 avocado, sliced
- Little Gem Lettuce: 2 Little Gem lettuces, each cut into quarters
- Chipotle Paste: 1 heaped tbsp chipotle paste
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Macadamia Nut: 50g macadamia nuts, toasted and roughly chopped
- Corn Cobs: 4 corn cobs
Directions
- 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.
