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 jalapeños
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.
