Ingredients
Method
Bring a large saucepan of salted water to the boil. Peel any husk and silk away from the corn and then drop into the water. Cover the saucepan with a lid and then turn off the heat, leaving the corn to cook in the hot water for 8-10 minutes until tender.
Drain and refresh corn briefly in iced water. Pat dry with kitchen paper and then cut the kernels away from the cob with a sharp knife, cutting at a shallow angle to remove chunks. Set aside for later.
Preheat the grill to hot/high. Arrange the tortilla chips on a heat or grill proof plate or platter. Sprinkle the cheese on top as well as a little seasoning. Grill for 1-2 minutes until the cheese is melted.
Remove from oven and spoon over some tomato salsa. Scatter over the corn, red onion, avocado, tomatoes, spring onions, and lettuce. Squeeze over some fresh lime juice and season with a little more salt and pepper.
Tear some fresh coriander leaves over the salad before serving.
Ingredients
Directions
Bring a large saucepan of salted water to the boil. Peel any husk and silk away from the corn and then drop into the water. Cover the saucepan with a lid and then turn off the heat, leaving the corn to cook in the hot water for 8-10 minutes until tender.
Drain and refresh corn briefly in iced water. Pat dry with kitchen paper and then cut the kernels away from the cob with a sharp knife, cutting at a shallow angle to remove chunks. Set aside for later.
Preheat the grill to hot/high. Arrange the tortilla chips on a heat or grill proof plate or platter. Sprinkle the cheese on top as well as a little seasoning. Grill for 1-2 minutes until the cheese is melted.
Remove from oven and spoon over some tomato salsa. Scatter over the corn, red onion, avocado, tomatoes, spring onions, and lettuce. Squeeze over some fresh lime juice and season with a little more salt and pepper.
Tear some fresh coriander leaves over the salad before serving.