Chipotle Spiced Mexican Summer Corn Salad with Lime Cream
INGREDIENTS
- 4 x corn on the cob, blanched
- 350g exotic tomatoes, sliced
- 3 ripe avocados
- 20g fresh coriander, chopped
- 4 – 6 spring onions chopped
- 250g celery sliced
- 400g canned black beans, drained and rinsed
- 200g Danish feta crumbled
- 2 tsp chipotle spice
- 3 Tbsp olive oil
- 2 red onions, thinly sliced
- 2 limes
- 250ml tub sour cream
- Assorted chillies, sliced
- Tortilla chips, to serve
METHOD
To make the dressing: Using the zest of two limes and the juice of one, combine with the sour cream and season to taste.
Quick pickle the onions and massage them in a bowl with a generous pinch of sea salt and the juice of the remaining lime. Set aside until ready to serve. Heat the oil in a small pan and remove from the heat once warm, before stirring in the chipotle spice with a pinch of salt.
Add the black beans to the pan and toss to coat. Cut the corn kernels from the cob and combine with the beans and remaining ingredients.
Divide between 8 x Le Creuset 10cm Mini Cocottes.
Serve drizzled with sour cream dressing topped with pickled onions and chopped chillies, along with tortilla chips to crumble over or serve on the side.