Entertaining

Avo & CC’s nacho salad

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  • Serves: 4
  • Preparation: 10 minutes
  • Cooking: 15 minutes
  •       

Ingredients

2 corn-on-the-cob
1 large bag of your favourite flavoured CC's
1 cup cheddar, shredded
½ cup prepared tomato salsa
1 red onion, thinly sliced
2 ripe avocados, pitted, peeled, and sliced
2 large vine, or heirloom tomatoes; cut into wedges
2 spring onions, finely sliced
1 romaine lettuce, chopped
1 lime, halved
1 bunch coriander
Salt
Freshly ground black pepper

Method

1

Bring a large saucepan of salted water to the boil. Peel any husk and silk away from the corn and then drop into the water. Cover the saucepan with a lid and then turn off the heat, leaving the corn to cook in the hot water for 8-10 minutes until tender.

2

Drain and refresh corn briefly in iced water. Pat dry with kitchen paper and then cut the kernels away from the cob with a sharp knife, cutting at a shallow angle to remove chunks. Set aside for later.

3

Preheat the grill to hot/high. Arrange the tortilla chips on a heat or grill proof plate or platter. Sprinkle the cheese on top as well as a little seasoning. Grill for 1-2 minutes until the cheese is melted.

4

Remove from oven and spoon over some tomato salsa. Scatter over the corn, red onion, avocado, tomatoes, spring onions, and lettuce. Squeeze over some fresh lime juice and season with a little more salt and pepper.

5

Tear some fresh coriander leaves over the salad before serving.

Ingredients

 2 corn-on-the-cob
 1 large bag of your favourite flavoured CC's
 1 cup cheddar, shredded
 ½ cup prepared tomato salsa
 1 red onion, thinly sliced
 2 ripe avocados, pitted, peeled, and sliced
 2 large vine, or heirloom tomatoes; cut into wedges
 2 spring onions, finely sliced
 1 romaine lettuce, chopped
 1 lime, halved
 1 bunch coriander
 Salt
 Freshly ground black pepper

Directions

1

Bring a large saucepan of salted water to the boil. Peel any husk and silk away from the corn and then drop into the water. Cover the saucepan with a lid and then turn off the heat, leaving the corn to cook in the hot water for 8-10 minutes until tender.

2

Drain and refresh corn briefly in iced water. Pat dry with kitchen paper and then cut the kernels away from the cob with a sharp knife, cutting at a shallow angle to remove chunks. Set aside for later.

3

Preheat the grill to hot/high. Arrange the tortilla chips on a heat or grill proof plate or platter. Sprinkle the cheese on top as well as a little seasoning. Grill for 1-2 minutes until the cheese is melted.

4

Remove from oven and spoon over some tomato salsa. Scatter over the corn, red onion, avocado, tomatoes, spring onions, and lettuce. Squeeze over some fresh lime juice and season with a little more salt and pepper.

5

Tear some fresh coriander leaves over the salad before serving.

Avo & CC’s nacho salad

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