Corn cob saladLetssalsa
Preparation/ cooking time 30 mins, 2 servings
- 2 corn cobs
- 2 Soft Corn Tortilla 12cm
- 4 tbs Tomatillo Jalapeno hot sauce
- 2 tbsp olive oil
- 2 tostados
- 1 red onion, finely chopped
- 1 ripe avocado cut into pieces
- 1 mango, peeled and cut into pieces
- 30 g mint, roughly chopped
- Juice of 1 organic limes
- A dash of sea salt flakes
- 40 g feta, crumbled
Preheat the oven to 180 °C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 10 minutes-15 minutes until they are crispy. Get them out of the oven.
Heat a grill pan until it is hot. Lightly coat the corn on the cob with olive oil and grill for a few minutes on each side until they start to blister. Don’t grill them for too long, as they shouldn’t burn too much.
Place the corn on the cob upright on a cutting board and hold it. Use a sharp knife, cut along the cob from top to bottom to loosen the corn kernels. Repeat this until all the corn kernels have been cut loose. Spoon the corn kernels into a large mixing bowl.
Add the rest of the ingredients, squeeze the lime juice over it, season with salt and toss gently to avoid crushing the avocado.
Place the salad on a plate drizzle with olive oil and sprinkle with the feta. For some extra kick, add a few drops of Tomatillo Jalapeno hot sauce on top. Break a tostada and finish your plate for garnish and crunch.