Inspired by chef Cynthia Louise

4-6

Charred Corn Salad folded in Homemade Salsa

Try to buy organic where you can

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Print Recipe

Ingredients

• 5 corn cobs, whole
• 1 bunch asparagus, sliced into mini spier pieces
• 2 bunches baby spinach, roughly chopped
• ½ bunch coriander, roughly chopped
• 1 avocado
• FOR THE SALSA
• 3 Peppers (green, red, and yellow)
• 1 Tablespoon cumin powder
• 2 Limes, juice squeezed out
• 2 Tomatoes, chopped
• Handful coriander, roughly chopped
• 5 Jalapenos, chopped (optional)
• Savory spice blend, to taste
• Fresh cracked black pepper, to taste
• 1-2 Cups of your favourite beans like kidney or chickpea or black bean pre cooked

How To Make

1. To prepare the salad, preheat your barbecue plate, or pan on medium-high heat to cook the corn
2. Add the corn cobs and grill, rotate until golden brown on all sides, turn regularly
3. Allow to cool down by setting them aside.
4. Next grill the asparagus to the same barbecue plate and cook for only a minute then set aside.
5. Cut the corn from the cob, slicing your knife down the cob. and combine the corn kernels, asparagus, chopped spinach, beans/lentils, chopped coriander, and cubed avocado. You can do this with your hands either in a large bowl or from a large wood cutting board. Season as you go.
6. To prepare the salsa, add the ingredients to a food processor and pulse until combined. You want to keep the texture of all the ingredients so don't pulse too hard.
7. Pour onto a large plate or bowl, or serve straight from the chopping board, add some corn chips and serve with the salad. If you do not want corn chops you can add the flax crackers or some homemade sweet potato pitta.