Charred Corn Salsa with Jalapeño Hummus
Charred corn salsa with avocado, lime and fresh herbs served over a spicy Jalapeño hummus and paired with crunchy corn chips.
Ingredients
- 1 corn cob char grilled
- 2 x 200g Jalapeño Hummus I like to use Alannah’s Dips – they do a great Jalapeño flavoured hummus. (or you can add 2 TBS chopped pickled jalapeños into any hummus)
- ½ avocado diced
- 1 tbsp chives finely chopped
- 1 tbsp coriander chopped
- Juice of ½ lime
- 1 tsp extra virgin olive oil
- ¼ tsp salt
- Cracked black pepper to taste
- Corn chips to serve
Instructions
Char the corn
- Grill the corn until lightly charred all over. Allow to cool slightly, then slice the kernels off the cob.
Make the corn topping
- Add the corn to a bowl with avocado, chives, coriander, lime juice, olive oil, salt and pepper. Toss gently to combine.
Assemble
- Spread the jalapeño hummus onto a serving plate.
- Spoon the corn mixture over the top and finish with an extra squeeze of lime if you like.
Serve
- Serve with corn chips for dipping.
