Mexican corn salad

Continuing our theme of fab summer salads, here is a great recipe for a Mexican corn salad. It is on high rotation at Jen’s house over the barbecue season – enjoy.

MEXICAN CORN SALAD

Prep time: 30 mins
Cook time: 15 mins
Serves: 4

Ingredients

• 4 cobs of corn
• 4 ripe roma tomatoes, cut into wedges
• 1 green capsicum/pepper diced
• 2 avocados
• 12 sprigs of fresh coriander/cilantro
• 1 baby cos lettuce/Romania, washed and chopped
• 1 lime, juiced
• 2 tbsp / 40ml of olive oil
• ½ tsp of chipotle powder *

Method

1. Remove the husk from the corn and place in a pot of salted boiling water. Bring back to the boil and simmer for 20 minutes. Then drain and cool.
2. When cooked corn is cool enough to handle, slice kernels in slabs from the cob (see photo) and place in a large bowl.
3. Add the chopped tomatoes, green capsicum/pepper, and half the coriander/cilantro leaves
4. Slice the avocado (or mash the avocado with juice of half a lime) and add some chopped coriander/cilantro and stir through.
5. To make the dressing, combine juice of ½ a lime the olive oil and chipotle powder and whisk
6. To assemble salad, place the chopped lettuce on a platter then the tomato, capsicum and corn mix drizzle with dressing and then put the avocado on top and extra coriander/cilantro leaves on top and serve.