Charred Baby Corn Salad

Serves 2-4

Time 15 minutes

Ingredients

2 cans baby corn, rinsed and drained

250g sour cream

Juice of 1 lime

Coriander, chopped

1 avocado, diced into cubes

3 spring onions, thinly sliced

1 punnet cherry tomatoes, quartered

1 chilli, chopped

2 tsp smoked paprika

1 tbsp garlic powder

Extra virgin olive oil

Method

In a bowl place the baby corn and add olive oil, garlic powder and paprika, toss to combine, ensure all corn is coated.

Warm a non-stick grill pan and char the baby corn – this can take 5-6 minutes.

Meanwhile in a bowl combine sour cream, lime juice, spring onion and chilli and place this as a base on your serving plate for the salad – generously dollop at the bottom and smooth out.

Arrange the tomato halves and cubed avocado on top and place the charred baby corn as the top of the dish.

Sprinkle with coriander and an extra drizzle of lime to serve.