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Pumpkin & Chickpea Ranch Style Salad
Charred Corn Mexican Style Salad Jar
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Charred Corn Mexican Style Salad Jar

Charred corn is a delicious summer treat and this Mexican style salad will have you looking forward to lunch times. This easy recipe is full of flavour and so easy to make. This recipe serves 1 but is great to make in bulk for lunches!
Makes 1
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
2 Tbsp Eta Avocado & Garlic Dressing
1/2 Red Pepper / Capsicum
1/2 400g Can Wattie's Black Beans in Springwater
1/4 Red Onion
1/2 Lime
1/2 Fresh Corn on the Cob
3/4 tsp Vegetable Oil
1/8 tsp Ground Chipotle Chilli
1-2 handfuls Mixed Salad Leaves

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Peel, half, and finely slice your onion, then combine in a wide, shallow bowl/dish with the lime juice, giving it a good stir and allowing the onion to marinate. (as there isn't much juice, you want the onion to be in a thin, fairly flat layer, in order to get the most flavour from the lime)
Step 2
While your onion is marinading, fire up your gas BBQ (or turn your grill onto med/high heat).
Step 3
In a large bowl, combine the corn cobs with the vegetable oil, sprinkle over the ground chipotle chilli, and give it all a good shake to ensure even coverage (you don't want big clumps of the chipotle).
Step 4
Place the corn cobs onto the BBQ or indoor grill pan and cook for 15 - 20 minutes (or until the kernels are tender), turning regularly to ensure you get a good char on at least 3 sides. Note: If using frozen corn cobs, you will only need 8-10 minutes. Once cooked, remove from the BBQ/grill pan, and allow to cool slightly before removing the kernels. Once cooled, slice down the cobs to remove the kernels - it doesn't matter if they come off in long rows, or single kernels, as both will work well.
Step 5
To begin the layering, add the Eta Avocado & Garlic Dressing to the bottom of the jar.
Step 6
Add the chopped red pepper / capsicum on top of the dressing, arranging so that the dressing is covered.
Step 7
Sprinkle the black beans on top of the red pepper / capsicum, to form the next layer.
Step 8
Add the marinaded red onion on top of the black beans, for the next layer.
Step 9
Spoon over the cooled corn kernels on top of the red onion, to form the next layer.
Step 10
Fill the rest of the jar with mixed salad leaves (approximately 1-2 handfuls per jar). Its important that the salad leaves are at the top of the jar, and don't come into contact with the dressing, so that the leaves remain fresh during storage.
Step 11
Store upright in the fridge, until ready to use.
Step 12
When ready to serve, give the jar a shake, then empty the contents into a bowl, mixing everything together so that the dressing is evenly distributed. Season with salt and pepper if required.
Tips
If you can't get fresh corn, then you can substitute for frozen cobs - either whole or minis (if using minis, then use 3 minis to one fresh), but ensure that you fully defrost them, and dry with paper towel before BBQing/grilling.
What do I need?
Select All
2 Tbsp Eta Avocado & Garlic Dressing
1/2 Red Pepper / Capsicum
1/2 400g Can Wattie’s Black Beans in Springwater
1/4 Red Onion
1/2 Lime
1/2 Fresh Corn on the Cob
3/4 tsp Vegetable Oil
1/8 tsp Ground Chipotle Chilli
1-2 handfuls Mixed Salad Leaves
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