Charred Corn Salsa Cups
INGREDIENTS
- 3 corn cobs, husks removed
- 1 small red onion, finely diced
- 1 ripe avocado, diced
- 1 lime, zest and juice
- 1 jalapeno, deseeded and minced
- Small handful coriander
- 2 little gem lettuces, leaves separated
- 1 tbsp olive oil
NUTRITION
Per serving
130
Calories
3g
Protein
18g
Carbs
5g
Fats
METHOD
1
Char the corn
Brush the cobs lightly with oil and char on a hot griddle pan, turning, for eight minutes until blackened in patches.
2
Strip the kernels
Stand each cob on its base and slice the kernels off with a sharp knife. Tip into a mixing bowl.
3
Mix the salsa
Add the onion, avocado, jalapeno, lime zest, lime juice and torn coriander. Season generously and toss gently.
4
Fill the cups
Spoon the salsa into the gem leaves and serve immediately.
VEG.ARMY TIP
Frozen corn works in a pinch. Char it in a hot dry pan for four minutes without stirring.
