Sweetcorn Jalapeno Salad
This super fresh corn salad recipe is bursting with summery flavours from fresh herbs and has a lovely kick to it from the jalapenos. Delicious served with warm pita on the side.
Substitutes:
- No fresh coriander? Use parsley instead.
- No avocado? Try with natural yoghurt / vegan yoghurt instead.
- No lime juice? Use lemon juice instead.
- No pita bread? Serve with tortilla chips instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
2 Sweetcorn
1 Tomato (cut into small cubes )
½ Red onion (thinly sliced)
For the dressing:
20 g Jalapenos
15 g Fresh coriander
1 Avocado
1 Lime (juiced )
2 tbsp Olive oil
3 tbsp Water
a pinch of Sea salt
For serving:
Pitta bread
Recipe:
- Brush the peeled sweetcorns with olive oil and season with salt. Grill over high heat until the corn is golden and a little charred all over. Remove the corn from the heat and let it cool for 10 minutes.
- In the meantime, make the jalapeno dressing. Combine the avocado, jalapeño, fresh coriander, lime juice, water, olive oil and salt in a food processor or blender then blend until smooth. Taste and adjust seasoning if necessary.
- Slice the corn kernels off the cobs and place in a large bowl along with the chopped tomato and red onion.
- Toss and transfer to a serving dish, top with the creamy dressing and serve alongside warm pita.
How to store
Store in an airtight container, in the fridge for up to 3 days.
