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Mexican-Inspired Corn Salad Recipe
Servings
2-3
Prep time
20 minutes
Cook time
20 minutes
This is a super fresh, zingy corn salad featuring our Chipotle and Lime Aioli. Serve it up with burritos or use as a dip with tortilla chips. It's so fresh, this is a must-try Spring/Summer recipe.
Ingredients
-
8 sweetcorn cobettes
-
¾ red onion
-
3 spring onions
-
White wine vinegar
-
Salt
-
Chipotle and Lime Aioli
-
Coriander
-
Smoked Paprika
-
5-10 mint leaves
Directions
1
Oil your corn cobettes and sprinkle over a generous amount of salt and smoked paprika, rub it all in
2
Air fry the corn for 15-20 minutes, turning occasionally until they’re nicely charred. You could also pan sear instead
3
Finely slice red onion, add to a bowl with a splash of white wine vinegar and salt for a quick pickle. Mix together so that the onions are nicely coated and leave to sit
4
Finely slice your spring onions
5
Once the corn is cooked and with a sharp knife, slice the corn separating the juicy charred sweetcorn from the core
6
Finely chop a good bunch of coriander and some mint leaves
7
Add everything to a big bowl and then add 2 dessert spoons of Chipotle and Lime Aioli. Give everything a good mix. This will give the salad a creamy, zingy boost
8
To serve, sprinkle with some smoked paprika. Enjoy!
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