Chipotle corn salad

Ingredients

THE CORN

• 400g frozen corn
• 2 tbsp butter, melted
• 2 tsp chipotle chilli paste
• 6 cloves garlic, peeled and cut into 3
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/2 tsp smoked paprika
• 1 tsp lime zest (added after 20mins of cooking)
• Salt
• Pepper

THE CHILLI GARLIC BUTTER

• 3 tbsp butter
• 3 black garlic cloves
• 1 garlic clove
• 1 tsp chipotle paste
• 1 tsp tomato paste
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Pinch maldon salt
• 1/2 tsp ground coriander

THE ‘SOUR CREAM’

• 300g greek yogurt
• 1/2 lime
• Big pinch salt
• Drop water

THE TOPPINGS

• Crunchy corn
• 1/2 avo
• 1 spring onion
• Chilli flakes
• Lime
• 1/2 block feta

Method

1. Preheat the oven to 220°C, and pour your corn into a microwave safe bowl- defrost (microwave for 2-3 mins at 1000W)
2. To a large baking sheet, add the butter, chipotle paste, spices and place in the oven to melt for 3-4 mins
3. Add the corn and the chopped garlic and serve well
4. Cook for 30-40 mins, stirring every 10- add lime zest when there’s about 10 mins left
5. Mix your sour cream ingredients together until it’s smooth
6. On a medium heat, melt the garlic butter ingredients together- add the garlic cloves roughly chopped and allow to simmer for around 5-10 mins on medium-low
7. Chop 1/2 avocado into thin slices
8. Take the corn out and allow to cool for a few mins
9. Add the sour cream to a plate, then the corn, and drizzle over the garlic butter. Then add 1/2 avocado, chopped spring onion, crunchy corn, chilli flakes, lime, and crumble over 1/2 block feta.