Chipotle corn salad
You can use yogurt or sour cream with this - I use greek yogurt, as its pretty much the only source of dairy my body can handle - apart from if I’m eating picos :P.
Recipe, makes enough for 4;
THE CORN:
400g frozen corn
2 tbsp butter, melted
2 tsp chipotle chilli paste
6 cloves garlic, peeled and cut into 3
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp smoked paprika
1 tsp lime zest (added after 20mins of cooking)
Salt
Pepper
THE CHILLI GARLIC BUTTER:
3 tbsp butter
3 black garlic cloves
1 garlic clove
1 tsp chipotle paste
1 tsp tomato paste
1/2 tsp cumin
1/2 tsp smoked paprika
Pinch maldon salt
1/2 tsp ground coriander
THE ‘SOUR CREAM’
300g greek yogurt
1/2 lime
Big pinch salt
Drop water
THE TOPPINGS
Crunchy corn
1/2 avo
1 spring onion
Chilli flakes
Lime
1/2 block feta
Method
Preheat the oven to 220°C, and pour your corn into a microwave safe bowl- defrost (microwave for 2-3 mins at 1000W)
To a large baking sheet, add the butter, chipotle paste, spices and place in the oven to melt for 3-4 mins
Add the corn and the chopped garlic and serve well
Cook for 30-40 mins, stirring every 10- add lime zest when there’s about 10 mins left
Mix your sour cream ingredients together until it’s smooth
On a medium heat, melt the garlic butter ingredients together- add the garlic cloves roughly chopped and allow to simmer for around 5-10 mins on medium-low
Chop 1/2 avocado into thin slices
Take the corn out and allow to cool for a few mins
Add the sour cream to a plate, then the corn, and drizzle over the garlic butter. Then add 1/2 avocado, chopped spring onion, crunchy corn, chilli flakes, lime, and crumble over 1/2 block feta.
Notes + Variations:
You can easily make this vegan by switching out the yogurt + butter.
