CHARGRILLED CORN & SWEET JALAPENO SALAD
YIELD
SERVES 4
PREP TIME
15 MINUTES
COOK TIME
20 MINUTES
TOTAL TIME
25 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
BOER AND BUTCHER SWEET JALAPENO SALAD DRESSING
A JAR OF BOER AND BUTCHER PICKLED JALAPENO’S
INGREDIENTS
- 4 sweetcorns, corn cut from the cob (4 cups)
- 1 1/2 tbsp canola oil
- salt
- coarse black pepper
- 1/2 cup chopped red
- 1/3 cup fresh coriander, chopped
- 4 to 5 pieces of boer and butcher pickled jalapeno’s, finely diced
- 1 clove garlic, minced
- 1 punnet cherry tomatoes, seeded and chopped
- 1 wheel feta cheese, finely crumbled
- 2 tbsp mayonnaise (we use Be Well extra creamy)
- 4 tbsp Boer and Butcher Sweet jalapeno salad dressing (and extra for a drizzle at the end)
- The juice of 1 fresh lime or lemon
- 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small
STEPS
Heat vegetable oil in a large skillet over medium-high heat until simmering.
Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 – 9 minutes total).
Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with avocados, onions, coriander, jalapeno, garlic, cherry tomatoes, feta, mayonnaise, sweet jalapeno salad dressing and lime or lemon juice and toss. Season with a few turns of coarse black pepper
Drizzle with sweet jalapeno dressing. Serve immediately, BEST served with Shredded Beef Tacos.
