Charred Corn Salad and Salsa Dressing

Salads in Abundance with Chef Cynthia Louise

Simple ingredients like corn can be so humbling to any kitchen. This recipe is fabulous in summer and winter.

Serves: 6-8

Ingredients

(use organic ingredients where possible)

• Coconut oil
• 5 corn cobs, whole
• 1 bunch asparagus, sliced into pieces
• 2 bunches baby spinach, roughly chopped
• ½  bunch coriander, roughly chopped
• 1 avocado 

FOR THE SALSA

• 3 capsicums (green, red, and yellow)
• 1 tbsp cumin powder
• 2 limes, juiced
• 2 tomatoes, roughly chopped
• Handful coriander, roughly chopped
• 5 jalapenos, chopped
• Salt, to taste
• Black Pepper, to taste

FOR SERVING

• 1-2 packets corn chips

Directions

1. To prepare the salad, preheat your barbecue plate, or pan on medium-high and add coconut oil.
2. Add the corn cobs and grill, rotate until golden brown on all sides.
3. Set aside to cool down. Remove the corn kernels and set aside.
4. Add the asparagus to the same barbecue plate and cook for only a minute. Set aside.
5. Combine the corn kernels and asparagus with the spinach, coriander, and avocado.
6. To prepare the salsa, add the ingredients to a food processor and pulse until combined. 
7. Pour into a bowl, add some corn chips and serve with the salad.