Name: Charred Corn with Avocado and Black Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 50g butter, melted; 2 x 425g packets corn cobbettes; 1 small iceberg lettuce, finely shredded; 400g can black beans, drained, rinsed; 2 avocados, sliced; Dressing; 1/2 cup mild chunky salsa; 1 tblsp Mexican-style spice blend; 1/2 small red onion, finely chopped; 1/4 cup finely chopped fresh coriander; 1/2 cup olive oil; 1/3 cup lime juice; 1 tsp caster sugar; 1 tomato, finely chopped

Charred Corn with Avocado and Black Bean Salad

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Serves 6

Prep

15M

Cook

10M

Total

25M

TIP: Replace with any Mexican-style seasoning, if preferred, such as chilli powder, taco, or fajita seasoning.

Ingredients

50g butter, melted

2 x 425g packets corn cobbettes

1 small iceberg lettuce, finely shredded

400g can black beans, drained, rinsed

2 avocados, sliced

Dressing

1/2 cup mild chunky salsa

1 tblsp Mexican-style spice blend

1/2 small red onion, finely chopped

1/4 cup finely chopped fresh coriander

1/2 cup olive oil

1/3 cup lime juice

1 tsp caster sugar

1 tomato, finely chopped

Method

Step 1

To make dressing, place 1 tblsp salsa, spice blend, onion, coriander, oil, juice and sugar in a jug. Whisk to combine. Season with salt and pepper. Stir in tomato.

Step 2

Combine the butter and remaining salsa in a large bowl. Add corn. Toss well to coat. Season.

Step 3

Heat an oiled barbecue grill plate over medium heat. Add the corn. Cook, turning occasionally, for about 8 to 10 minutes, or until charred and tender. Remove.

Step 4

To serve, place lettuce, beans, and avocado on a serving platter. Spoon over dressing. Arrange the corn around the salad.

New Idea team