Serves

6

Ingredients

• 2 spring onions, very thinly sliced
• 2 small jalapeño peppers
• 3 ½ tablespoons lime juice
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• 6 corns
• Salt and pepper
• 300g cherry tomatoes
• 1 can pinto beans
• ½ – ¾ cup coriander
• 1 large ripe avocado

Method

In a bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and m olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Leave for 20mins.

On a hot BBQ add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.

Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper.

Return the BBQ and grill for 3 minutes, turning occasionally, until charred and blistered, 3 to 5 minutes. Set aside on a plate to cool.

When the corn is cool enough to touch, shave the corn kernels, allowing the kernels to drop into the bowl.

Add the grilled tomatoes, marinated shallot mixture including the liquid, pinto beans, and coriander – combine well.

Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two lime of juice and more salt or pepper to your taste.

1. 

   looks delicious!

2. 

   great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/

3. 

   great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/