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
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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.
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Combine the butter and remaining salsa in a large bowl. Add corn. Toss well to coat. Season.
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Heat an oiled barbecue grill plate over medium heat. Add the corn. Cook, turning occassionally, for about 8 to 10 minutes, or until charred and tender. Remove.
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To serve, place lettuce, beans, and avocado on a serving platter. Spoon over dressing. Arrange the corn around the salad.