Two bowls filled with chipotle corn salad

Chipotle corn salad

  • Rating: 5 out of 5.5 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Excite your tastebuds with a salad combining sweetcorn, cherry tomatoes, macadamia nuts and avocado with a kick of chipotle chilli. Ideal for a barbecue

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal401
fat33g
saturates8g
carbs14g
sugars8g
fibre9g
protein7g
salt0.4g
Advertisement

Ingredients

Method

  • STEP 1

    Mix the red onion with the vinegar, a pinch of salt and the sugar. Set aside.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.5 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content