Smoky, earthy and salty, this chipotle corn is accompanied by simple, fresh ingredients. This budget friendly salad is easy to make and fantastic for those warmer months as you host a casual alfresco lunch with family and friends.
Remove the outer leaves and silks off the corn. In a medium sized saucepan, bring water to the boil. Add the corn and boil for 3 minutes.
Remove the corn from the saucepan and pat dry. With a basting brush, brush it generously with olive oil. Using a grill pan, bring it to high heat. Place the corn on the pan and grill until the corn starts to char. Remove from grill pan when it is completed.
Put the chipotle mayo into a small bowl and using a basting brush, coat the entire corn.
Place the grated cheese on a flat plate and roll the coated corn on the cheese. Ensure it is coated evenly.
Then cut the corn off the cob and set aside.
Peel cucumber. Using a shredding peeler, shred the cucumber until you get to the seeds. Discard the seeds.
Dice the red onion, avocado and cherry tomatoes.
Add the cucumber, red onion, avocado, cherry tomatoes, chopped cilantro (coriander), black beans and the juice of ½ a lime into a medium sized mixing bowl. Mix gently.
Assembly
Place half the salsa in a serving platter.
Place half the parmesan and chipotle corn on top. Save the best looking corn to be placed in top as a showpiece.
Season with salt and pepper.
Place the rest of the salsa on the top and the remaining corn on top again.
Season with salt and pepper again.
Notes
No grill pan or BBQ? You can just char it on a fry pan, hold the corn over the open fire of your stove top or even use a blow torch.
If you like spicy food, you can add some fresh chilli into the salsa or get the spicy chipotle mayo.
A great salad for BBQs, alfresco dining or to take to a picnic.
You can substitute coriander with flat leaf parsley.
You can add capsicum or bell peppers for added crunch.
You can substitute black beans with cannellini beans or red kidney beans.