Chipotle Spiced Mexican Summer Corn Salad with Lime Cream

The perfect way to add a pop of Mexican flavour to your table this summer.

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.