Corn and chipotle salad

• small red onion↗1

  thinly sliced

• red wine vinegar1 tbsp tbsp
• sugar↗pinch of pinch
• corn cobs↗4
• butter↗30g g
• chipotle paste↗1 heaped tbsp heaped tbsp
• cherry tomatoes↗300g g

  halved

• extra virgin olive oil↗3 tbsp tbsp
• lime↗1

  zest and juice

• coriander↗small bunch small bunch

  roughly chopped

• Little Gem lettuce leaves↗2

  each quartered

• macadamia nuts↗50g g

  toasted and roughly chopped

• avocado↗1

  sliced

Step-by-step instructions

1. 1

   Mix the red onion with the vinegar, a pinch of salt and sugar. Set aside.

2. 2

   Bring a large pot of salted water to a boil, add the corn cobs and cook for 4 minutes until they are partially soft, drain and rinse under cold water to cool. Pat dry, then, holding the cob upright, cut off the sides of each cob to remove the kernels. Discard the core.

3. 3

   Heat butter in a large pan over high heat until it foams, add the corn, chipotle paste and a generous pinch of salt. Fry the corn for 6‑8 minutes until it browns in spots – do not stir too often. Remove from heat and add the tomatoes, then set aside.

4. 4

   Combine the oil, lime zest and juice and most of the coriander with the onion to make a dressing. Season to taste, then toss with the lettuce leaves and place on a plate. Scatter the avocado, then the corn‑chipotle mixture. Top with the nuts and remaining coriander.