Make the most of sweetcorn while it is in season. For this tasty chicken salad, blanch the cobs and then remove the kernels with a small sharp knife, slicing downwards. You can also add the corn to a good slaw, a vegetable lasagne, or into a salsa.
|2||Corn cobs (Main)|
|2 Tbsp||Olive oil|
|2||Spring onions, chopped|
|1||Garlic clove, sliced|
|2||Courgettes, sliced thinly (Main)|
|2 tsp||Masala spice powder|
|2||Limes, 1 juiced, 1 cut into wedges to serve (Main)|
|2 cups||Cooked chicken, shredded (Main)|
|1 cup||Chopped fresh coriander, leaves only (Main)|
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- Bring a large pot of salted water to the boil. Cook the corn for 4 minutes. Remove and cool enough to handle. Slice off the kernels.
- In a large frying pan, heat the oil. Cook the onions, garlic and courgette until softened. Add the corn kernels and masala spice, tossing to completely coat for 2 minutes. Remove and place on to a serving platter.
- Add the avocado, lime juice and chicken. Sprinkle over the coriander. Serve at room temperature with soft tortillas or bread and a wedge of lime.