Mexican Street Corn “Chicken” Salad
Serves 2
Directions
- 1Heat a dry frying pan over medium-high heat and fry the drained sweetcorn until golden and charred in places.
- 2Mix together the dressing ingredients (yogurt, mayo, lime juice and zest, garlic, spices, salt, and pepper) until smooth.
- 3Combine the charred corn, prepared soy chunks, finely diced red onion, jalapeño, coriander, and crumbled vegan feta in a bowl.
- 4Pour over the dressing and mix until everything is coated.
- 5Gently fold through the diced avocado.
Ingredients
- 1 tin (400g) sweetcorn
- 250 g soy chunks
- 1/2 small red onion
- 3 whole pickled jalapeño
- 1/2 whole red pepper
- 1 handful coriander
- 1 handful vegan feta
- 1 whole avocado
- 3 tbsp vegan Greek yogurt
- 1 1/2 tbsp vegan mayo
- 1/2 whole lime
- 1 whole garlic clove
- 1/4 tsp chilli flakes
- 1/4 tsp paprika
- 1/4 tsp cumin
- salt (optional)
- black pepper (optional)
Equipment
frying panbowl
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