50g butter, melted
2 x 425g packets corn cobbettes
1 small iceberg lettuce, finely shredded
400g can black beans, drained, rinsed
2 avocados, sliced
120g sachet Mexican spice stir-in seasoning
½ small red onion, finely chopped
¼ cup finely chopped fresh coriander
½ cup olive oil
1/3 cup lime juice
1 teaspoon caster sugar
1 tomato, finely chopped
To make dressing, place 1 tablespoon of the seasoning in a jug. Add onion, coriander, oil, juice and sugar. Whisk well to combine. Season with salt and pepper. Stir in tomato.
Combine butter and remaining seasoning in a large bowl. Add corn. Toss well to coat. Season with salt and pepper.
Heat an oiled, large, barbecue grill plate over a medium heat. Add corn. Cook, turning occasionally, for about 8 to 10 minutes, or until charred and tender. Remove.
To serve, place lettuce, beans and avocado on a serving platter. Spoon over dressing. Arrange corn around salad.
TIP! We used One Night In Mexico, Mexican Spice Stir in Seasoning available from most major supermarkets. It’s a mild spice. If you prefer, replace with ½ cup mild chunky salsa mixed with 1 tablespoon taco seasoning.