Excite your tastebuds with a salad combining sweetcorn, cherry tomatoes, macadamia nuts and avocado with a kick of chipotle chilli. Ideal for a barbecue
Prep:20 mins
Serves 4
1 small red onion, thinly sliced1 tbsp red wine vinegarpinch of sugar4 corn cobs30g butter1 heaped tbsp chipotle paste300g cherry tomatoes, halved3 tbsp extra virgin olive oil1 lime, zested and juicedsmall bunch coriander, roughly chopped2 Little Gem lettuces, each cut into quarters50g macadamia nuts, toasted and roughly chopped1 avocado, sliced
STEP 1Mix the red onion with the vinegar, a pinch of salt and the sugar. Set aside.STEP 2Bring 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.STEP 3Heat 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.STEP 4Stir 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.
